Haitian legumes
Haitian legumes
Haitian legumes is a traditional Haitian stew consists of beef and variety types of vegetables. The fish is also used to make the dish instead of meat and vegetarian version is popularly too. To make the dish, the beef is first marinated then simmered with vegetables until tendered. The stew is commonly served over rice. This is a hearty and healthy dish that you can prepare and enjoy with your family in weekend or holidays.
Ration
8 people
Prepare time
1 hour
Cooking time
1 hour
Ingredient
For the meat
2 lbs
cubed Haitian seasoned beef
2 tablespoons
tomato paste
3 tablespoons
tomato paste
2 cups
of water
1
chicken bouillon cube
For seasoning the meat
2 lbs
of beef (neck or cubed beef)
2
limes/ lemons/ sour orange
1 tablespoon
Haitian seasoning base
2 cloves
of garlic (mashed)
1 teaspoon
salt
1/4 teaspoon
pepper
1/2 cup
chopped parsley and thyme
1
chicken bouillon cube (mashed)
1
shallot (sliced)
3 tablespoons
cooking oil
For the vegetables
1 cup
of water
2
eggplants (peeled and cut into pieces)
3/4 head
of cabbage (hard part removed, cut into pieces)
1 packet
of watercress (chopped)
1
mirliton (peeled and cut into pieces)
1/2 lb
green beans (trimmed)
1
medium onion (cut into pieces)
3
green onions (chopped)
4 cloves
of garlic
2
carrots
1
scotch bonnet hot pepper
4
cloves (stuck into the chili)
1 - 2 teaspoons
lime juice
1/2 teaspoon
salt
2
chicken bouillon cubes
1/4 teaspoon
clove powder
4 tablespoons
olive oil
How to do
1
Clean the meat with limes/ lemons or sour oranges then rinse and pat dry. Place the meat with the remaining seasoning ingredients in a large bowl and combine well. Cover the bowl and leave in the fridge to marinate for at least 1 hour up to 24 hours.
2
Once ready to cook, heat 2 tablespoons of oil in a large pot over medium-low heat then add the meat, lower the heat to low and cook, covered, for about 20 minutes, or until al most of the liquid from the meat is evaporated. Then stir the tomato paste into the meat, increase the heat to medium and cook the meat until browned.
3
Once the meat pieces are browned on all sides, add the water and bouillon cube to stir and cook covered for 5 minutes. Then lower the heat to low while preparing the vegetables.
4
While the meat is being cooked, prepare the vegetables. In a pot, add 1 cup of water together with 1 bouillon cube and all the cut vegetables, onions, garlic with the carrots placed on the top. Cook the vegetables, covered, over medium heat for 30 minutes. After 30 minutes, check the vegetables if they soft enough to crush or not. If ready, remove the carrots first and slice them into thick coins or half moon slices, then crush the remaining vegetables. Reserve the vegetable cooking water.
5
Stir the carrots with the crushed vegetables and the remaining ingredients into the meat and cook for another 30 minutes or until reaches your desire of consistency, adding more water if needed (use the reserved vegetable cooking water).
6
Taste the stew to adjust the seasoning if desire and serve warm over rice.
Lâm Thái Hằng
Sunday, 27 February, 2022 04:50
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