Mama Manje Haitian Blend
Roasted Peppers, Onion, Thyme & Warm Spices
Mama Manje is very unique Caribbean spice blend inspired by a trip to Haiti with Every Mother Counts, a non-profit organization dedicated to making maternity and childbirth safe for all mothers around the globe www.everymothercounts.org. As I sipped my Te Jenjam, a hot herbal concoction of ginger, star anise and cinnamon, and watched the cooking unfold, the warmth of ginger and cinnamon mixing with the aromatics of the fresh Epis, a fragrant blend of chiles, garlic, peppers, green onions and fresh herbs, the inspiration for this blend was born. CONTAINS MEDIUM- HIGH HEAT.
Green bell pepper, Onion, Thyme, Cinnamon, Garlic, Ginger, Habanero, Star Anise
No Additives, GMOs, Or Fillers, No MSG, No Salt
Tips for Success
- Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning.
- Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
- For maximum flavor make sure to use with salt.
- Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
Once upon a time in Haiti, on a trip with Every Mother Counts, the non-profit making maternity safe for moms everywhere, I was welcomed into a bustling kitchen of joyful female cooks. Big pots were steaming on small propane burners, fires were crackling under makeshift grills and the air was fragrant with epís—a Caribbean seasoning base akin to South American salsa verde, and mashed with a mortar and pestle just the same. Adding to the aromatic symphony was the te jenjam, or fresh ginger tea with cinnamon and star anise, I was drinking—a warm offering from one of the cooks. Mama Manje is my way of rekindling that fragrant afternoon in Haiti: I’ve combined those warming tea spices with traditional epís ingredients like habanero, onions, thyme and garlic to create a punchy, fresh-ground dry blend that gives jerk chicken a strong kick, crab butter a tropical flair and Chinese Five Spice a run for its money.
How do you use this blend?
Here are just a few ideas! Delicious on all seafood, pork and chicken, add this blend to garlic butter for your shellfish dipping sauce, BBQ chicken, stews, rice and beans, coconut curry, plantains.
Where does the name come from?
This blend was inspired by a trip to Haiti with the non profit Every Mother Counts. We spent a day in Hinche, Haiti at a midwifery where they work to make child birth safe for mothers. I spent the day with the women in the kitchen, learning to make epis, a Haitian seasoning paste, cleaning chicken legs and other dishes while we drank Te Jenjamn tea. Manje means food in Haitian and this blend is a homage to all of the mothers and people making child birth safer for women in Haiti. This blend has flavors of epis and the spices in the tea we drank and brings me right back to the day we were able to spend together.
What’s in it?
This blend is salt free and made of non gmo spices. No additives or fillers.
Ingredients: Green bell pepper, Onion, Thyme, Cinnamon, Garlic, Ginger, Habanero, Star Anise