Caribbean Cooking Foundations: The Condiments and Bases Every Cook Should Know

Caribbean food doesn’t start with recipes.
It starts with flavor bases, condiments, and techniques that get reused all week. These are the staples that make everything else work.

Haitian epis is the flavor base that seasons meats, seafood, vegetables, and sauces from the very first step of cooking.

Endui adds deep, seasoned richness to stews, rice dishes, and beans, boosting flavor without needing extra spices.

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Pikliz cuts through rich, fried, or roasted foods with heat and acidity, bringing balance and brightness to every plate.

Sauce chien is a quick, fresh herb sauce that wakes up grilled fish, meats, and vegetables with citrus and aromatics.

Creole sauce is a versatile tomato-based sauce that turns simple proteins into comforting, saucy Caribbean meals.

Pâte à accras is the foundational batter used to make crispy fritters, a staple appetizer and snack across the Caribbean.

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A basic fritter batter turns ripe fruit or vegetables into quick, satisfying snacks or sides. (for Banana, Breadfruit, and most Vegetables)

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This simple flour-and-water dough forms the base of dumplings added to soups, stews, and one-pot meals across the Caribbean.

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