Marinad: A Haitian Deep-Fried Dumpling

Creole Cravings chef brings Haitian flavors to Market Kitchen!

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Elsy Dinvil was born in Jeremie, Haiti. She started cooking at an early age at her mother's side. She loved playing with food, which led her to pursue training in the food industry. She graduated from Ecole Hôtelière d'Haiti, one of the most prestigious culinary schools in Haiti and later got a full scholarship to study Food Science Technology at Mount Hood Community College in Gresham, Oregon. A six-year struggle with food allergies led her to a greater understanding of the mystery of food and its impact on the body. Her passion is to help orient people to eating fresh unprocessed food. Currently, she is focusing on developing her line of allergen-free Creole Me Up sauces and condiments. She holds various Haitian food pop ups during the year, cooks alongside renowned chefs in town, and teaches Haitian cooking classes around Portland, Oregon where she presently lives. 

To learn more about her, check out her website!



2 cups of flour

¾ cup of water

1 tablespoon of baking powder

1 teaspoon of baking soda 

6 tablespoons of epis (1 green onion, 1 garlic clove, 2 tablespoons of vinegar or fresh lime juice)

2 green onions

1 habanero or scotch bonnet pepper

Olive oil or oil of your choice (to fry)

1-2 teaspoons of salt (or more - optional)

1 egg (optional)


Chop the green onions and set it aside. Chop the habanero or scotch bonnet pepper and set aside. In a bowl mix the baking soda and baking powder with the flour. Add the water and mix. Add the epis blend, chopped green onions, and habanero or scotch bonnet pepper, and the egg if you would like. Mix very well.

Warm up a skillet with enough oil for the marinad to float. Fry one marinad to taste for flavor and salt. Add salt or more epis if necessary. Mix. Add spoons of the batter in the oil. Flip when the other side becomes golden. Enjoy!