A thick, velvety sauce made from pureed red or black beans simmered with garlic, epis, and Scotch bonnet. The essential accompaniment to rice and cornmeal dishes.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Drain soaked beans and add to a large pot with fresh water. Bring to a boil and cook for one hour until very tender.
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2
Remove half the beans and blend until smooth. Return puree to the pot with the remaining whole beans.
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3
In a small skillet, heat oil and cook onion and garlic until golden. Add epis paste and cook one minute.
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4
Add the onion mixture to the bean pot along with thyme, cloves, and whole Scotch bonnet.
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5
Simmer for twenty minutes, stirring occasionally, until sauce reaches a thick, velvety consistency.
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6
Remove Scotch bonnet, cloves, and thyme. Season with salt and pepper. Serve over rice or mayi moulen.
Did You Know?
A Haitian cook is often judged first and foremost by the quality of their sauce pwa. It is said to reveal everything about their skill.
Chef's Notes
Equipment Tips
- heavy pot
- blender or immersion blender
- wooden spoon
Garnishing
fresh parsley
Accompaniments
steamed rice, mayi moulen
The Story Behind Sauce Pwa
Sauce pwa is the connective tissue of Haitian cuisine, the sauce that ties together rice, cornmeal, and other staples into complete meals. The technique of partially pureeing beans to create a thick sauce while leaving some whole for texture is a distinctly Haitian innovation. Beans have been central to Caribbean diets since pre-colonial times, and the development of sauce pwa represents centuries of refinement by Haitian cooks seeking to maximize flavor and nutrition from humble ingredients.
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