Haitian Legim Recipe
The Haitian Legim recipe (also spelled Légume or Legume) is a delicious example of the country's culinary diversity, ingenuity, and depth of taste.
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Servings: 8 People
Calories: 180 kcal
Equipment
- Large Pot
Ingredients
- 1 lb eggplant, peeled and cubed
- 1 lb cabbage, shredded
- 1 lb carrots, peeled and chopped
- 1 lb malanga, peeled and cubed
- 1 lb chayote, peeled and cubed
- 1 lb pumpkin, peeled and cubed
- 1 lb onions, chopped
- 2 garlic cloves, minced
- 1 scotch bonnet pepper, chopped
- 1/4 cup vegetable oil
- tbsp tomato paste
- tsp thyme leaves
- 4 cups water
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onions and garlic and sauté for 3-4 minutes, until the onions are translucent.
- Add the tomato paste and thyme leaves and sauté for another 2-3 minutes.
- Add all the vegetables to the pot and stir well.
- Add the water and season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the vegetables are tender.
- Serve hot.
Notes
Tips and Tricks
Use pre-cut vegetables to save time on prep. Use a food processor to shred the cabbage and chop the onions and garlic. Add some coconut milk for a creamier version of the recipe. Use a slow cooker or pressure cooker to make the recipe even easier.Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 921mg | Fiber: 10g | Sugar: 10g
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