Using the Haitian Marinade (Epis) to make Mofongo

Epis
Many Haitians have this in their refrigerator. In Haiti a pestle and mortar is used to mash all the ingredients together – but you can use a food processor or blender.

6 scallions
6 garlic cloves
1/cup parsley
1 small red pepper
10 sprigs fresh thyme
1/2 cup olive or canola oil
juice of 1 lime
1 tsp salt*

Thoroughly wash, chop, and dice everything and put into food processor/blender and mix on high. Slowly add the oil. Once your seasoning reaches a smooth texture, stop the Blender or Food Processor and pour the content into jar or plastic container and store in the refrigerator.

This can be used as your base for most of your savory dishes and especially for seasoning meats and fish.
*You can add salt to the epis or add salt to the dish you are preparing using the marinade.

Haitian Mofongo
Peel & chop 4 plantains into chunks. Boil in salted water until tender. Drain and place in a bowl to the side. Mash plantains and then add marinade a little at a time until it tastes good to you.

Representing the Afro-Caribbean; as provided by Mercelyne Latortue