Upon my research of Haitian recipes to learn, this one seemed less intimidating to me. I mean who does not love Spaghetti of many cultures. And like the Filipino culture, it is commonly made with hot dogs. Now I am not sure if I have a authentic version as based off a recipe found on Pinterest.
I also read that aside from hot dogs, sausage or smoked herring is commonly used. Hmmm
- One pound thin spaghetti.
- One pound of whatever you choose. Hot Dogs, Sausage or I guess smoked Herring. For mine I utilized a turkey kielbasa.
- One small onion sliced and diced.
- A few cloves garlic chopped. I know there is plenty in the Epis but you are only utilizing a spoonful of it.
- One half of a green or red bell pepper.
- One small can of tomato paste.
- One half Scotch Bonnet or Habanero finely minced. I assume to get the heat of half a Scotch Bonnet you would mince one whole Habanero HOWEVER if you are not even accustomed to the heat of a Habanero, use less than half or maybe none at all but some Scotch Bonnet heat is prevalent in all Haitian dishes.
- One teaspoon all purpose seasoning. I.e. Lawry's.
- Two sprigs of thyme.
- A spoonful of Haitian Epis.
- A couple of spoonful's of Olive Oil.
- Get your spaghetti water boiling and cook until al dente. While that is happening.
- Slice your hot dogs, sausages or smoked fish and sauté in the olive oil with the garlic.
- Add in all the other ingredients with the meat or fish and sauté for a few minutes. Add a cup of the pasta water and bring to a boil.
- Add to the cooked spaghetti, toss and enjoy!
- Garnish with thyme sprigs if you want. As usual recipes are the base and feel free to change, tweek, add anything to your liking.
I love different spaghetti recipes from other cultures. This one was very flavorful and spicy!