Save time all week with this guide to batch prep aromatics and flavor bases on Sunday. From epis and sofrito to mirepoix and ata gige, these global staples make cooking faster, easier, and more flavorful for home cooks of any level.
Table of Contents
Jump to:
- The Flavor Bases: You Pick One
- 1. Epis (Haitian Green Seasoning)
- 2. Garlic and Ginger Paste
- 3. Ata Gige (West African Pepper Blend)
- 4. Mirepoix (French Classic)
- Sunday Power-Hour Plan Tips
- Kitchen Must-Haves Reviews
- Five Storage Tips
- Frequently Asked Questions
- Meal Planning Recipes
- Cooking Tips and Tutorials
- Have a Comment or Question?
The Flavor Bases: You Pick One
If chopping onions, garlic, peppers, and herbs feels like the pace-killer of your weeknight routine, you’re not alone. Professional kitchens rely on big batches of aromatics, the flavor bases that give dishes depth and character, so cooks can move faster and more consistently during service. With a little Sunday prep, you can do the same at home.
We'll cover the most useful flavor bases across cultures: epis, garlic/ginger paste, sofrito, ata gige, and mirepoix, with tips on how to prep, portion, and store them for the week ahead.
Why Batch Prep Saves Time
- Eliminates nightly peeling and chopping
- Provides a grab-and-go flavor starter for dozens of recipes
- Reduces food waste by prepping onions, peppers, and herbs before they wilt
- Cuts weeknight cooking time in half
Batch-prep just one of these flavor bases this Sunday and see how much faster dinner comes together during the week. Then come back and try another before long, you’ll have a freezer stocked with global shortcuts ready to power every meal. Next read: 10 Chef-Approved Ways to Save Time in the Kitchen.
1. Epis (Haitian Green Seasoning)
Epis is the cornerstone of Haitian cuisine, made from a blended mix of onions, garlic, bell peppers, fresh herbs, and citrus, with Scotch bonnet peppers added for heat in some versions.
Every Haitian household has its own variation, but the goal is the same: a flavorful base that seasons everything from rice and beans to roasted meats and stews.
By making a batch on Sunday, you save yourself the nightly task of chopping aromatics; just scoop out what you need, stir it into your dish, and enjoy instant depth of flavor all week long.
2. Garlic and Ginger Paste
Garlic and ginger paste is a simple yet powerful base that shows up across South Asian, Caribbean, and African cuisines, and it’s one of the smartest things you can prep on a Sunday.
By blending fresh garlic cloves with peeled ginger into a smooth paste, you create an instant flavor starter that skips the nightly peeling, chopping, and mincing that slow cooks down during the week.
The beauty of this paste is how it’s used it gets fried in hot oil at the very beginning of a recipe, releasing an unmistakable aroma before you add anything else. Just a spoonful saves time and effort while adding depth to stir-fries, curries, soups, and even marinades.
With a jar ready in your fridge or freezer, you’ll never dread the extra step of chopping garlic and ginger on a busy weeknight again.
3. Ata Gige (West African Pepper Blend)
Ata gige is a bold Nigerian aromatic paste made from onions, bell peppers, garlic, ginger, parsley, and paprika, blended into a smooth base that serves the same purpose in West African cooking as epis does in Haitian cuisine.
What makes it perfect for Sunday prep is that it’s designed to be cooked in oil at the very start of a dish, releasing a powerful aroma and layering in flavor before any protein, grain, or vegetables are added.
By making a pint in advance, you eliminate the nightly chopping of aromatics, the number one time-killer in most home kitchens, and instead start every meal with a ready-to-use base.
Throughout the week, a spoonful can transform everything from jollof rice to quick stews, or even American staples like chili and pasta sauce, into deeply flavorful dishes with very little effort.
4. Mirepoix (French Classic)
Mirepoix, the classic French base made from onions, carrots, and celery, is one of the most useful staples to prep on a Sunday. Traditionally sautéed in butter or oil at the beginning of soups, stews, and sauces, this trio builds gentle sweetness, depth, and balance into countless recipes.
In a busy American household, chopping onions, carrots, and celery every night can be tedious, but if you dice a big batch ahead of time, you can portion and refrigerate or freeze it for quick use during the week.
Having ready-to-go mirepoix not only saves valuable minutes but also ensures you always start meals with a consistent flavor foundation, whether you’re making chicken noodle soup, chili, pasta sauce, or a weeknight casserole.
Sunday Power-Hour Plan Tips
Think of this as your “one-hour kitchen investment” that pays off all week. By spending about 60 minutes on Sunday, you’ll shave 10–15 minutes off dinner prep every single night. Here’s how to make it happen:
- Batch Chop Your Aromatics - Dice a whole bag of onions, mince an entire head of garlic, and slice two bell peppers. These basics can be used in almost any recipe.
- Make a Flavor Base - Blitz a big batch of epis, garlic & ginger paste, ata gige, or mirepoix (whichever fits the meals you plan to cook). Portion into half-cup deli cups or zip-top bags, label, and refrigerate. Freeze extras in small portions for later weeks.
- Prep Your Grains and Veggies - Cook a pot of rice, quinoa, or another grain of your choice. Roast two sheet pans of vegetables like carrots, broccoli, or bell peppers and store them in airtight containers. During the week, they’ll reheat in 90 seconds for an instant side.
- Label and Rotate - Use painter’s tape or freezer labels so you know exactly what’s inside and when you prepped it. Keep this week’s batch in front and push older items to the back of the fridge or freezer. Learn more about FIFO.
In one short session, you’ll have your go-to aromatics, flavor bases, grains, and vegetables all set, meaning weeknight dinners start at step two instead of step zero.
Recommended Reads
- Green Seasoning Recipe | Epis - Haitian Style
- Family Day Cooking Class at Sistrunk Marketplace
- Garlic and Ginger Paste: A Flavor Shortcut Every Home Cook Needs
- How to Make Ata Gige Paste – A Nigerian Aromatic Base
- Mise en Place 101: The Home Cook’s Guide to Prepping Smarter
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
This has decreased from $12.86 to $10.94.
The OXO Good Grips No-Spill Ice Cube Tray is one of my favorite tools for freezing garlic and ginger or basil paste in perfect portions. The silicone bottom makes it effortless to pop out cubes without twisting or banging the tray, while the super-tight lid prevents leaks and keeps freezer odors out. It’s compact, reliable, and ideal for keeping homemade pastes ready to use at a moment’s notice.
My Review: I absolutely love these 5-pack fruit storage containers. They completely exceeded my expectations! I was truly surprised at how long they kept my produce fresh, especially delicate items like berries and lettuce that usually spoil quickly. The removable colanders are super convenient for rinsing and draining right in the container, and the leakproof lids make fridge organization a breeze. I was so impressed with how well they worked, I went ahead and bought three packs! These have definitely become a go-to in my kitchen for keeping fruits, veggies, and even prepped meats fresher for longer.
Five Storage Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Use Airtight Containers - Store aromatics and pastes in glass jars or BPA-free containers to lock in freshness and prevent odors from spreading in your fridge.
- Portion Before Storing - Divide bases into ½-cup or 1-cup portions before refrigerating or freezing. Smaller portions thaw quickly and reduce food waste.
- Label Everything - Always date and label your containers so you know which batch to use first. This prevents older prep from getting pushed to the back and forgotten.
- Freeze for Longer Shelf Life - Most aromatics and flavor bases (like epis, garlic & ginger paste, ata gige, and mirepoix) freeze well for up to 3 months without losing flavor. Ice cube trays or deli cups make it easy to grab just what you need.
- Keep It Clean - Use a clean spoon each time you scoop out paste to avoid contamination and extend the life of your prep. Learn more about cross-contamination.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered about batch prep aromatics. If you have questions, please write them in the comment section below.
Most bases will keep in the refrigerator for 3–5 days and in the freezer for up to 3 months. Always check the individual recipe for specific storage times.
Yes. Many cooks combine flavor bases to build depth, like adding epis to mirepoix for a Haitian-French twist on stews. Start with a spoonful of each and adjust to taste.
For maximum flavor, yes. Pastes like epis, garlic & ginger, and ata gige should be sautéed in oil for a few minutes before adding proteins, grains, or vegetables. Mirepoix is often gently sweated in butter or oil to release aroma.
Mirepoix is a great entry point because it uses common ingredients (onions, carrots, celery) found in most American kitchens. Once you’re comfortable, try epis or ata gige for bolder, globally inspired flavors.
Definitely, pre-chopped onions, frozen garlic cubes, or pre-made sofrito can save even more time. But making your own lets you control the freshness, flavor balance, and seasoning.
Meal Planning Recipes
Looking for other meal planning recipes like this? Try these:
- Surprisingly High-Protein Meals Using Beans or Ground Turkey!
- Meal Plan of the Week: Brunch All Day Recipes to Kick Off Summer
Cooking Tips and Tutorials
Looking for other great kitchen guidance like this batch prep aromatics cooking tip? Try these:
- Mirepoix: The Classic French Flavor Base Every Home Cook Should Batch-Prep
- 10 Grocery Shortcuts for Quicker Prep
- How to Spatchcock a Chicken: Easy Step-by-Step Guide for Juicy, Even Cooking
- Mise en Place 101: The Home Cook’s Guide to Prepping Smarter, Not Harder
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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