Sos Kreyòl (Creole Sauce)

|Serves 8|

  • chicken drippings
  • 2 cups water
  • approx. 2 Tbsp tomato paste
  • Italian parsley
  • thyme
  • halved scotch bonnet peppers
  • scallions
  • carrots
  • onions
  • red bell peppers
  • butter
  • banana leaf


Combine pan drippings, two cups water, and approx. 2 tbsp. tomato paste.

Make a bundle of parsley and thyme and secure with a slice of banana leaf (kitchen twine would work as a substitute). Add packet and scotch bonnet peppers to pot.

Cook mixture down to approx. 2 cups and then add scallions. Add carrots and peppers, cook a little longer. Towards end of cook time, add onions and butter. By adding the onions late, they will remain a bit crunchy which is the preferred method in Haiti.