The ti-malice sauce, or more commonly called (sòs) among Haitians, is undoubtedly the most popular and most used sauce among the Haitian diaspora.
Indeed, it is found in many of our recipes. Often it is prepared with the cooking of meat such as chicken in sauce, beef, fish sauce, vegetable, Haitian spaghetti, etc.
Today we are going to prepare this sauce alone, so it can be used as an accompaniment.
THE IMPORTANCE OF MASTERING THIS RECIPE
Learning to make a good Haitian sòs will be of very use for you, because as mentioned above, it is really an integral part of the Haitian cuisine.
Even if we find almost as different taste, texture, colour and flavour of ti-malice sauce that there are Haitians cooking it, the fact remains that the base is the same for every cook (tomato paste and water).
Here’s how Manmie and Aunty prepare their Ti-Malice sauce
- 2 tablespoons of vegetable oil
- 3 tablespoons of tomato paste
- 1 cup of chicken broth
- 1 cup of water
- 1 tablespoons of Haitian marinade (tout-trempé)
- ½ tablespoon of fresh lemon juice
- 1 shallot branch
- 1 medium size onion, sliced
- 1 Scotch bonnet pepper, sliced
- 3 cloves
- ¼ teaspoon of salt
- 1 pinch of pepper
- ¼ bell pepper (red, green or yellow)
- 1 fresh sprig of thyme
- 1 fresh sprig of parsley
- Heat the oil in a saucepan over medium-low. Add shallot 30 seconds before the tomato paste and fry the two ingredients together (be careful not to burn them).
- Add ½ cup of chicken broth to dilute the tomato paste completely. (bring to a boil) Then add 1 tablespoon of tout-trempé as well as lemon juice, and stir gently.
- When well mixed, add the rest of the chicken broth, a cup of water, salt and pepper. When the sauce begins to boil, reduce the heat and simmer for 3 minutes over low heat.
- Finally, add: the sliced onion, the pepper, the chili pepper, the thyme, the parsley and 3 cloves
- Cover and simmer for 2 minutes before turning off the heat. (Make sure to leave the lid so the onion and chili cook with the steam.
- *** Adjust salt and pepper to taste