The typical Haitian sauce Ti Malice is served with any fried or grilled meat or seafood. It is a hot sauce that only uses fresh ingredients. Before we dive into the recipe, I must share the legend that surrounds it.
Let me first introduce Bouki and Ti Malice, two fictional characters that are at the basis of many stories one more comical than the other. Bouki is typically portrayed as the not so bright one and Ti Malice as the prankster. They both take turns pulling pranks on each other.
Ti Malice, who ate grilled “tassot” every morning, got tired of Bouki always showing up to have his own plate. He thus decided, one day, to add some piman zwazo to the sauce and generously drizzle it over the meat, hoping that the hot peppers would deter his intruder. The sauce, however had the reverse effect. Instead, a happy Bouki rushed to town to invite others to try the sauce Ti Malice.
And that is how the sauce Ti Malice gained popularity.
- Sour Oranges (you can use lime juice or vinegar as substitutes)
- Piment bouc(2) or Piman Zwazo
- Lime juice
- Marinate the chopped onion and shallots in the sour orange juice (I let mine marinate for a day)
- Mash the salt, one piment and garlic in a wooden pestle
- Cook the onion and shallots in the juice with a bit of water, a drop of oil. Add the mashed ingredients to the mix
- Once the onions are cooked, add some lime juice and the chopped parsley. Garnish with a green piment bouc
- Serve with the meat or seafood of your choice. Careful this is one HOT sauce.