An Manje: The Culinary Flight to Haiti : Chef Vanessa Coquillo

Vanessa Coquillo is a mom, wife, foodie, writer, and chef from Haiti who loves entertaining. She has been cooking since she was 16 years old and started as a sous chef for her mother, Victoria, who is also an incredible chef and food stylist. W Chef Vanessa is well-versed in Caribbean cuisines and loves experimenting with other cuisines and flavors in her kitchen. Documenting her food online led her to cater to various events, host cooking sessions, collaborate with chefs, and more. Chef Vanessa's mission is to inspire individuals to discover new flavors and explore new or revamped recipes, regardless of their expertise level.

Lalo ak Diri Blanc

  • 1 Large Yellow Onion Chopped

  • 3-6 Garlic Cloves Minced

  • Jute leaves (7 oz.); Washed three times.

  • 2 Bag watercress 6 oz. 

  • 2 Tbsp. Olive Oil or Vegetable oil 

  • 1 Cup of Epis  

  • 3Tbsp. Tomato Paste

  • 3 Tsp. Kosher Salt Or salt to taste

  • 3 Tsp. Ground Black Pepper to taste

  • 1 Tbsp. Better Than Bouillon Vegetable Paste

  • 4 Cups Water Vegetable broth 

  • 1 Habanero Peppers Optional. Leave the pepper whole. If you want it spicy you can cut it

  • 3-5 lbs. of beef meat or pork (marinade the meat with epis) and boil separately until tender

Instructions:

  • Place the jute leaves in a colander and wash the jute leaves as much as you need. Set aside.

  • To speed the process, I use the instant pot and set the time to 30 minutes.

  • Add the olive oil. When heated, add the onions and garlic until translucent. 

  • Cook for 2 minutes, stirring constantly. Then add the tomato paste. Continue to stir to dissolve the paste.

  • Alternatively add the jute leaves and watercress, stirring in between each batch. Then add the Epis, salt, ground pepper, Better Than Bouillon Vegetable Paste. Stir well to combine.

  • Add the water or broth. Then add in the Habanero Pepper; leaving the pepper whole. Cover the instant pot with the lid. Turn the knob to "sealing" then click on "pressure cook" and adjust the time for 50 minutes. Please ensure proper use of the pressure cooker. 

  • Quick release. Stir. Taste. Adjust seasoning if needed. 

  • Then serve warm over white rice and enjoy!

Haitian Epis

1 cup fresh parsley (leaves and tender stems), roughly chopped

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 small scotch bonnet peppers, diced

3 scallions, thinly sliced

1 yellow onion, diced

2 stalks celery, thinly sliced

1 small leek, root end removed and thinly sliced

3 cloves garlic, minced

1/3 cup of olive oil

2 tablespoons apple cider vinegar

1 lime, juiced

10-15 sprigs fresh thyme, leaves removed

Chicken Bouillon 

Instructions: 

First you will need a food processor or blender.

  • Place the parsley, bell peppers, scotch bonnets, scallions, onion, celery, leek, and garlic into the food processor, followed by the olive oil, apple cider vinegar, lime juice, and thyme.

  • Pulse ingredients in food processor: Pulse until all the ingredients have broken down and it has begun forming a loose textured paste, about 30 seconds.

  • Store Haitian Epis: Pour the epis into a mason jar and refrigerate for up to 5 days. Alternatively, you can portion the epis into an ice cube tray and freeze for later use.