Last Sunday I was hosting a dinner at my apartment with some friends.
And as I was passing the rice to one of them, he looked at me and nicely asked : “Any sauce?”
I couldn’t help but burst out laughing because it was an oh-so-typical Haitian question that is often asked at a dinner table.
A Haitian dinner is not complete without some sauce “tiMalice” . You MUST have it!
I can never stress this enough.
It’s kind of a hot sauce that is served in any dinner. It’s often poured over rice or served with meat.
However, I just wanted to know where this name came from “ti Malice” ? What does the name of a character have to do with a sauce?
So I did some research and this is what I found:
I guess the trick didn’t’ work at all !
- 2tbsp of Olive oil (Most of the time it’s replaced by lard or chicken fat)
- 1/4 of bell pepper
- 1/4 of purple onion
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 scotch bonnet pepper (optional)
- 1tbsp of tomato paste
- black pepper
- 1 cube of maggi
- 1 cup of water
- Cut your onion and bell pepper vertically. Save some to add to your sauce later. That way they don’t become too soft after boiling.
- Sautee your onion and bell pepper and garlic.
- Add your tbsp of tomato paste , Then add the maggi cube.
- Pour in your water and lemon juice.
- Add spices ( parsley, thyme, salt, black pepper)
- Add your scotch bonnet pepper and let boil for 2 mns. Do not cut the pepper. Just let it boil. It will add a good aroma to the sauce.