Sauce “TiMalice”


Last Sunday I was hosting a dinner at my apartment with some friends.
And as I was passing the rice to one of them, he looked at me and  nicely asked : “Any sauce?”
I couldn’t help but burst out laughing because it was an oh-so-typical Haitian question that is often asked at a dinner table.
A Haitian dinner is not complete without some sauce “tiMalice” . You MUST have it!
I can never stress this enough.
It’s kind of a hot sauce that is served in any dinner. It’s often poured over rice or served with meat.

However, I just wanted to know where this name came from “ti Malice” ? What does the name of a character have to do with a sauce?
So I did some research and this is what I found:

“Two men, Ti-Malice and Bouki, are good friends. 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.”

I guess the trick didn’t’ work at all !


  • 2tbsp of Olive oil (Most of the time it’s replaced by lard or chicken fat)
  • 1/4 of bell pepper
  • 1/4 of purple onion
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 1 scotch bonnet pepper (optional)
  • parsley
  • thyme
  • 1tbsp of tomato paste
  • salt
  • black pepper
  • 1 cube of maggi
  • 1 cup of water


  1. Cut your onion and bell pepper vertically. Save some to add to your sauce later. That way they don’t become too soft after boiling.
  2. Sautee your onion and bell pepper and garlic.
  3. Add your tbsp of tomato paste ,  Then add the maggi cube.
  4. Pour in your water and lemon juice.
  5. Add spices ( parsley, thyme, salt, black pepper)
  6. Add your scotch bonnet pepper and let boil for 2 mns. Do not cut the pepper. Just let it boil. It will add a good aroma to the sauce.


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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