Can I make the epis ahead of time?
Yes, epis can be made in advance and stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for several months.
LUNCH
Haitian Tassot de Dinde with Riz Collé aux Pois
Experience the vibrant flavors of Haiti with this Tassot de Dinde, featuring tender, marinated turkey pieces fried to perfection. Served alongside a comforting Riz Collé aux Pois, a savory rice and bean dish, it's a hearty and authentic meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the turkey cubes, sour orange juice, epis, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.
02
Heat 1/4 cup vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated turkey pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear the turkey for 3-4 minutes per side until golden brown and cooked through. Remove the turkey and set aside.
03
In the same pot, add the rinsed rice, drained pigeon peas, chicken broth, tomato paste, dried thyme, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.
04
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
05
Once the rice is cooked, gently fluff it with a fork. Return the fried turkey pieces to the pot, nestling them into the rice. Cover and let sit for 5 minutes to allow the flavors to meld.
06
Serve the Haitian Tassot de Dinde with Riz Collé aux Pois hot.
About This Recipe
Experience the vibrant flavors of Haiti with this Tassot de Dinde, featuring tender, marinated turkey pieces fried to perfection. Served alongside a comforting Riz Collé aux Pois, a savory rice and bean dish, it's a hearty and authentic meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a Scotch bonnet pepper (whole, not cut) to the rice while it simmers, removing it before serving. This adds a subtle heat without making the dish overly spicy.
Easy Substitutions
If sour orange juice is unavailable, use a mix of 1/4 cup lime juice and 1/4 cup orange juice. Chicken thighs can be used instead of turkey breast for a richer flavor. For a vegetarian option, omit the turkey and use vegetable broth for the rice.
Storage & Reheating
Store leftover Tassot de Dinde and Riz Collé aux Pois in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve with a side of Pikliz (spicy pickled cabbage slaw) for a tangy contrast, fried plantains (Banan Peze), or a simple green salad with a light vinaigrette.
Common Mistakes
Overcrowding the pan when frying the turkey can lead to steaming instead of searing, resulting in less crispy meat. Cook in batches to ensure proper browning. Not rinsing the rice can lead to a gummy texture; always rinse until the water runs clear. Lifting the lid too often while the rice cooks can release steam and prevent even cooking.
Frequently Asked Questions
What if I don't have pigeon peas?
You can substitute with kidney beans or black beans, though the flavor profile will be slightly different.
Can I bake the turkey instead of frying?
While frying gives the traditional crispy texture, you can bake the marinated turkey at 400°F/200°C for 20-25 minutes, or until cooked through, for a lighter option.
MORE TO KNOW
Epis is the heart of Haitian cuisine, a vibrant blend of herbs, garlic, and peppers. While store-bought versions are convenient, making your own allows for customization. A basic epis includes parsley, scallions, garlic, bell peppers, and a Scotch bonnet pepper, all blended into a smooth paste. This seasoning is not just for marinades; it forms the flavor base for many Haitian stews and rice dishes, providing a fresh and aromatic foundation.
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