You don't need hours in the kitchen to eat Caribbean flavours. With a jar of epis, most of the work is already done. Here are 3 meals ready in 30 minutes or less.
1. Pan-seared Tutipis chicken (25 min)
Serves 4: 4 boneless chicken thighs, 3 tbsp Tutipis, 1 tbsp oil, juice of 1 lime.
- Coat the chicken with Tutipis and lime juice. Let it rest while the pan heats up (10 minutes is enough).
- Brown 6 to 7 minutes per side over medium-high heat, until the chicken is fully cooked.
- Serve with a few drops of Ti Manman.
2. Sautéed Chilipis shrimp (15 min)
Serves 4: 500 g (1 lb) peeled shrimp, 2 tbsp Chilipis, 1 tbsp butter, fresh cilantro.
- Mix the shrimp with the Chilipis. Marinate 10 minutes maximum.
- Melt the butter in a very hot pan and sear the shrimp 2 minutes per side.
- Sprinkle with cilantro. Perfect in tacos with a dash of Cheta.
3. Seasoned epis rice (20 min)
Serves 4: 1½ cups long-grain rice, 1 tbsp oil, 2 tbsp Tutipis, 1 cup canned peas or red kidney beans, 3 cups broth.
- In a pot, cook the Tutipis in the oil for 1 minute.
- Add the rice and stir, then pour in the broth and the beans.
- Cover and cook over low heat for about 18 minutes, until the liquid is absorbed.
It's the perfect side for the two recipes above.
Want more?
The cookbook Le Goût des Caraïbes by Émilie Cuizine is full of other ideas, from griot to bananes pesées. And to keep both epis on hand: the Chili-Tuti duo.
Frequently asked questions
How do I make a quick meal with Caribbean marinades?
Coat your protein with epis, let it rest 10 minutes and sear it in a pan. Chicken is ready in 25 minutes, shrimp in 15.
What sauce goes on rice?
Cook the rice with Tutipis, then add a little Ti Manman when serving.
Where can I buy sauces for rice in Longueuil?
Our epis and sauces are sold at our South Shore retailers and online.
