Recipes

Sos Ti-Malis: Haitian Sauce Ti-Malice

Jump to recipe


Haiti

History and Background

We covered some good history for Haiti on the Manman poul ak nwa: Haitian Cashew Chicken  posting, so head over there to get the lowdown on the culinary history of Haiti.

Sos Ti-Malis

Sos Ti-Malis is a flavorful Haitian sauce served warm over meat, fish, and rice dishes.  It is also commonly used within recipes as well.  Flavorful without being too spicy, Sos Ti-Malis has mild bell peppers, tomato paste and a variety of alliums (onions, shallot, and garlic).  It has just a hint of spice coming from vinegar drawn off Pikliz.

The story: a folktale

There is an old Hiaitan folktale that helps to explain where the name comes from.  Legend has it that two men, Bouki and Ti-Malice were good friends.  Bouki, while kind hearted, was a bit of a freeloader and was very gullible.  He always showed up at Ti-Malice’s house around lunch and took advantage of the kindness Haitians have.  Being of a giving nature, they always offer what they have to their guests.  And so, Ti-Malice was always compelled to share his lunch of tasty meat with Bouki.

Ti-Malice being a bit of a trickster wanted to scare off Bouki from coming every day. One day, he made a very hot sauce and covered the meat in his spicy sauce.  However, the trickster’s plan backfired when Bouki loved it and told everyone in town to come try the sauce Ti-Malice made for him!

This is not the first time a plan to sabotage a meal with hot sauce backfired.  This story is a lot like the legend of the origin of Prince’s Hot Chicken – check it out!

Our smooth take on the sauce

We made this recipe a few times and liked a blended version best.  The original from A Taste of Haiti by Mirta Yurnet-Thomas, was good, but wasn’t thoroughly tested.  It was thick, chunky and missing things like enough liquid to make a sauce with, so we added water.  Also, we settled on a version that we pureed with a blender.  Both traditional and immersion blenders work great.  We’d love to blend ours in a Vitamix or a Blendtec when we have a chance someday.

You’ll find when you taste the sauce that it is very mild.  There is just a hint of spice from the pikliz vinegar, but it’s not much.  For a spicier recipe, simply add a Scotch bonnet or habañero pepper.

Tried this recipe?  Let us know what you think about it in the comments below!

Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, former homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

View Comments

Recent Posts

James Beard’s Pumpkin Pie

I somehow lost my post on the pumpkin pie I posted back in 2017 when…

1 year ago

Game of Thrones viewing party – Whole pig head cooked sous vide, then fried

Yes, Game of Thrones is coming to a close. For the penultimate episode, I wanted…

3 years ago

Tasting Bay Leaves

Today, we're tasting bay leaves. They're a simple ingredient we've all used, but do you…

3 years ago

Clementine Mojo – a tasty sauce for rich pork

This clementine mojo accompanies the smoky potluck pintxos along with our romesco sauce. I did…

3 years ago

Romesco sauce for potluck pintxos

This romesco sauce is an accompanying recipe to the potluck pintxos we posted for the…

3 years ago

Potluck Pintxos – Smoked Pork Shoulder Bites

Today, I've got the perfect thing for your holiday potluck - my take on pintxos!…

3 years ago