Haitian marinade is one of the worst-kept secrets of the Haitian cuisine. Affectionately called (the all-soaked), the Haitian marinade is not really a secret, because it is found everywhere in the meals from our home Haiti, whether in poultry, beef, fish, or eggs, various types of rice, etc. If you had Haitian food before it is very likely you’ve tasted all-soaked.
When you think about it, the biggest difference between dishes cooked in different countries, is undoubtedly linked to spices used to prepare them. For a long time, North Americans have prepared their food with minimal spices: salt, pepper and some fresh herbs were often enough for recipes.
With the explosion of immigration, different spices and marinades have emerged and now more and more people like to taste the different flavours of the world. Haiti is undoubtedly one of those flavours that do not leave your taste buds indifferent.
The role of marinade.
In addition to adding flavour, Haitian marinade’s mission is to tenderize the meat and increase the storage time.
Same marinade but prepared in a different way
Although Haiti is a small country, the food will often be prepared differently from one region to another. The marinade is no exception. With that in mind, know that the recipe Manmie and Auntie are giving you is the basic recipe, so feel free to add some of the optional ingredients you find at the end of the ingredients list.
The key is to make sure you have a good balance of oils, acids and spices.
- 1 package of shallot (approximately 7-8)
- 1 medium size onion
- 3 garlic cloves
- 1 bunch of parsley
- 1 green pepper
- 1 red pepper
- 1/3 cup olive oil
- 1/4 cup white vinegar ** Optional
- 1 hot pepper (scotch bonnet)
- 2 Maggi cubes or (1 tablespoon chicken broth table)
- Cut all ingredients roughly in order to facilitate their insertion in the food processor.
- Add the oil and vinegar
- Mix until well blended