Haitian Red Sauce Recipe
Prep Time
10.
Cook Time
30.
Sòs Wouj
Haitian rice is savory, and flavorful and on point with it's exotic taste. But we still like to dress it up a bit. This is a red sauce that accompanies most, if not the majority of Haitian meals, from rice, to plantains, to different types of poultry.
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Pot
1 tbsp of Epis
2 tbsp vegetable oil
2 tbsp tomato paste diluted in 2 tbsp. of water
2 cups of water (room temperature) ~> if the chicken broth then the cooking water of the chicken is even better!
1 cube of chicken bouillon
1 tsp garlic powder
3 tbsp. butter
5 tsp vegetable oil
pinch of salt
Vegetables:
parsley, onions, red / yellow peppers, thyme, 1 scotch bonnet pepper
Start by thinking how you are going to enjoy your sauce!
- Brown the tomato paste mixture with 2 tbsp of oil for 3 minutes, stirring slowly
- Add the water, turn the heat to medium and bring to a boil for 2 mins.
- Add butter, oil, chicken stock cube, garlic powder ~ bring to a boil 3-4 mins (let the stock cube melt)
- Add the parsley, onions, peppers, thyme, scotch bonnet pepper (without puncturing it if you don't want it to be too spicy)
- lower the heat, let it boil for another 10 mins
Serving suggestion : For a full meal, try our Diri Blan (white rice recipe) or with some of our pikliz.
Mild Spice