This story was originally published on SAPIENS and is republished here with permission. Garlic sizzles in a big Dutch oven. As Peggy Brunache stirs, the aromatic softens and starts to take on a sweetness in the hot oil. Soon, meat that’s been marinated in sour Seville orange juice and epis—a medley of onions, bell peppers, herbs, salt, and yet more garlic—will hit the pan. These ingredients stew in a mix containing Scotch bonnet peppers and pumpkin and butternut squash that stand in for a winter squash grown in Haiti. “It’s…
