This original vegetable Haitian mix called legume is considered to us as a very time
consuming combination. Some call it a science project. The dish can be prepared with beef,
seafood (usually crab), chicken or as a vegetarian meal. This composition was originally put together alone with meat and some seafood as well. However have a sample with meat and another without
meat. Each Haitian family adds particular spices and mixing style on to this, but without a doubt the final outcome is remarkably delicious. This is great once prepared with white and black bean sauce
or corn meal and black or red bean mix.
Ingredients for about one 8X11 pan
-
1 lb. of red meat, chicken, or seafood desired to add and cut accordingly
-
1 medium head of cabbage, shredded
-
2 carrots, cut in pieces
-
2 eggplants
-
1 medium bag size of spinach
-
1 medium bag size of watercress
-
½ cup fresh parsley, chopped
-
2 large chayote squash (militon)
-
2 scallions, chopped
-
3 pieces of cloves garlic
-
2 pieces of desired hot pepper
-
1 tablespoon tomato paste
-
2 tablespoons vegetable oil
-
Salt and black pepper
-
¼ cup butter
Prepare the spice mixture
Combine the parsley, garlic cloves, hot pepper, and white vinegar and blend in a blender and set it
A side.
1. Clean the meat, chicken or seafood by rubbing with lemon
2. Rinse the meat and then bring to a boil accordingly
3. If you’re using meat, season it with a few tablespoons of the epis and a pinch of salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides
4. Cut, peel, shred your vegetables used are: carrots, egg plants, string beans, spinach
5. Add the shredded cabbage, carrots, eggplant, and spinach to the pot. Sauté for a few minutes to soften the vegetables
6. Pour in enough water or broth to just cover the vegetables. Stir in the remaining epis and the tomato paste. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or until the vegetables are very tender and have “melted” into a thick stew.
7. Combine and Mix the meat and vegetables
8. Add Garlic, Salt. Parsley, (optional) Lemon Pepper, Adobo Seasoning, Sour Orange, Regular Pepper
9. Once cooked, season with additional salt and pepper if needed. Serve hot over rice