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Sos Ti-Malis: Haitian Sauce Ti-Malice

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Haitian Sauce Ti-Malice with peppers
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….

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Manman poul ak nwa: Haitian Cashew Chicken

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Haitian Cashew Chicken-20


History and Background 

Haiti is situated in the Caribbean Sea (remember  “ker-i-BEE-an”) right between Puerto Rico and Cuba (or Puerto Rico and Jamaica).  It takes up half of the large island Hispaniola it shares with the Dominican Republic.  Because of proximity, they also share many similarities in history and cuisine.  …

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Mozambique: Piri piri Chicken – spicy and flavorful in all the right ways

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Mozambique Piri piri chicken serving suggestion

Mozambique Piri piri chicken

We introduced the cuisine of Mozambique to you with our take on Matapa.  Our second dish from Mozambique is the ubiquitous piri piri chicken (also called peri-peri or pili-pili).  While piri piri sauce is popular in Mozambique, it is actually Portuguese in origin and is common to see in other former Portuguese colonies such as Angola, Namibia, and South Africa.  It is a fiery red sauce made up of African birds-eye chilies, lemon juice, vinegar, paprika and other spices that really kicks up the flavor of a chicken.  Don’t worry it’s not crazy hot, just pleasantly warming….

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