Haitian Legumes

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Isabelle Fassinou

Haitian Legumes

Post by Isabelle Fassinou » Wed Apr 09, 2008 5:42 pm

Haitian Legumes
| 2¼ hours | 20 min prep | SERVES 6 -8 (Change Servings)

This is another one of my favorites that we used to serve as a whole meal with some rice and fried plantains. It is one of the best ways to serve eggplant; with cabbage, carrots, spinach, watercress, & chayotte. I have had it as a meatless dish and also, with crab, or beef & beef bones with marrow. This is a combination of many recipes and in my attempt to get the right amounts to post I may have had to guesstimate a few times. Please forgive me!

Posted on: Jan 26, 2007

2 lbs round steak, trimmed of all fat and cut into 2-inch cubes
1/4-1/2 cup vegetable oil
1 eggplant, chopped into 2-inch cubes
1 chayote (militon)
2 green bell pepper, chopped into 2-inch pieces, divided
3 scallion, chopped fine
2 garlic clove, minced
fresh parsley, chopped
1 large head of cabbage, remove outer leaves, core and chop into 2-inch pieces
20 ounces frozen fordhook lima beans
12 ounces frozen string bean, chopped into 2-inch pieces
2-3 peeled and sliced carrot, into 2-inch pieces
1 (10 ounce) box frozen chopped spinach
1 bunch watercress, chopped
4-5 Maggi chicken cubes (chicken bouillon soup cubes)
1/2-3/4 cup tomato paste
2-3 lemon, juice of
salt, to taste
fresh ground black pepper, to taste
garlic powder, to taste
haitian spicy vinegar (Pikliz my Spicy Vinegar of Haiti - Picklese (Pikliz))
seasoning, powder (Adobo seasoning)

1-Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
2-Rinse with cold water.
3-Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
4-Brown beef in small amount of oil.
5-Add tomato paste, seasonings and water to cover the beef.
6-Add chopped green bell pepper and place on top of the beef while it is cooking.
7-Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
8-After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
9-First, add the cabbage and eggplant, next add the lima beans and green beans. Add the carrots, and chayottes - allow to steam until somewhat tender, then add spinach and watercress.
10-Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender.
11-Once tender, add the vegetables to beef mixture and stir everything together.
12-Let cook for another 10-20 minutes.
13-Taste, adjust seasonings.
14-If necessary, add another Maggi cube.
15-Taste again, and adjust all the seasonings.
16-This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce).

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