SELAKAY All-Purpose hot pepper Haitian Epis
3 min
Haitian Bòy in Bean Sauce with Selakay Epis
Did you know? In Haitian cuisine, bòy are simple dumplings made from flour, water, and salt. They are shaped by hand and cooked in water. In this recipe, the bòy simmer in a creamy bean sauce seasoned with Selakay Spicy All-Purpose Épis a blended mix of essential herbs and aromatics that gives the sauce its rich, deep flavour.
Ingredients
* Beans of your choice, soaked in water for 10 hours or overnight
* Selakay Spicy All-Purpose Épis
* Water
* Salt
* 2 tablespoons of oil for cooking the beans
* ½ red onion
* Celery
* Carrots or other vegetables of your choice
* Green onions
* White onion
* Oil for cooking the Épis
* 2 generous tablespoons of Selakay Spicy Épis
* Prepared bòy (small dough balls)
To prepare the bòy: Combine flour, water, and salt. Mix until you have a soft, workable dough, then shape it into small balls.
Preparation
1. Cook the beans
After soaking the beans in water for 10 hours or overnight, rinse them thoroughly with clean water.
Place them in a pot and add fresh water, salt, 2 tablespoons of oil, ½ red onion, and celery.
Cook until the beans are tender and fully cooked. Depending on the type of beans used, this may take approximately 30 minutes or longer.
2. Prepare the vegetables
While the beans are cooking, prepare the vegetables.
Cut the carrots, green onions, and any other vegetables of your choice. Chop a small amount of white onion and keep it separate for cooking with the Épis.
3. Cook the Épis with the onions
Heat a little oil in a pan.
Add 2 generous tablespoons of Selakay Spicy Épis and cook gently in the oil.
Add the chopped white onion and continue cooking over low heat, allowing the onion to cook together with the Épis.
Set this mixture aside until the beans are ready.
4. Combine everything with the beans
Once the beans are cooked, add the prepared Épis and onion mixture to the pot.
Add the bòy, followed by the carrots, green onions, and the other prepared vegetables.
Stir gently to distribute all the ingredients evenly throughout the bean sauce.
5. Finish cooking
Cover the pot and allow everything to continue cooking together.
This final cooking stage allows the vegetables to become tender, the bòy to cook completely, and all the ingredients to absorb the flavours of the bean sauce and Épis.
Check one bòy before removing the pot from the heat. Once the bòy are cooked through and the vegetables are tender, the dish is ready to serve.
Kitchen
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