Sos Ti Malis by Mirta Yurnet-Thomas

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Isabelle Fassinou

Sos Ti Malis by Mirta Yurnet-Thomas

Post by Isabelle Fassinou » Thu Sep 27, 2007 10:02 am

Sauce Ti-Malice
Sos Ti Malis - Sauce haitienne

by Mirta Yurnet-Thomas

The following Haitian folktale explains how Sauce Ti-Malice got its name:

[quote]"Two men, Ti-Malice and Bouki, are good friends. Bouki is gullible, while Ti-Malice is a prankster and more astute. Ti-Malice has meat for lunch everyday and Bouki just so happens to show up at Ti-Malice's house every day around lunch time. Haitians, being good natured, offer whatever they are eating to their guests. So Bouki winds up sharing Ti-Malice's meat every day.
One day, Ti-Malice decides to trick Bouki and prepares a very hot sauce for the meat, hoping to deter Bouki from coming back at lunchtime to eat his food. Bouki tastes the meat with the hot sauce on it and runs all over town shouting to everyone 'Come taste the sauce Ti-Malice made for me'; and that's how Sauce Ti-Malice got its name."[/quote]

This sauce is served warm, in a separate dish, for spooning over your meat, fish or rice dishes. It is also used as a condiment when cooking meat or fish dishes. I like it as a salad dressing.

Yield: 2 cups, 4 to 6 servings


1 to 2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed and minced
2 shallots, finely chopped
¼ green bell pepper, sliced thin
¼ red bell pepper, sliced thin (optional)
2 tablespoons tomato paste
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 to 3 tablespoons Pikliz vinegar
Juice of ½ lime (about 1 tablespoon)

In saucepan, heat oil on medium heat. Add onion, garlic, and shallots and cook and stir for 2 minutes. Add peppers, tomato paste, salt, black pepper, pikliz vinegar, and lime juice then cook and stir for 3 minutes.
Add 2 cups water and bring to a boil. Cook for 15 minutes on low-medium heat. Let cool.

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