Haitian Legume Recipe

Haitian Legume recipe, a tasty and healthful Caribbean food. You’ve found a delicious, nutrient-packed supper that will transfer your taste buds to Haiti’s tropical paradise!

Haitian Legume stew is made with vegetables, meats, and spices. It’s a Haitian staple served with rice, plantains, or bread. Haitian Legume typically contains eggplant, cabbage, carrots, spinach, meat, or goat, depending on the region and cook.

I’ll share a step-by-step recipe for Haitian Legume and some recommendations for making it taste as good as possible. This recipe’s rich flavors and cultural importance will impress guests and family, whether you’re a pro or a beginner.

How to Make Haitian Legume

Haitian Legume is a delicious, nutritious stew passed down through generations of Haitian households. Haitian Legume, a classic dish in Haitian cuisine, is delicious and healthful.

Haitian Legume is a great example of how a meal can reflect a nation’s culture and history. Haitian Legume’s eggplant, cabbage, and carrots are cultivated locally and reflect the country’s agricultural heritage. Haitian cuisine’s use of beef or goat reveals African and European influences.

Haitian Legume unites people. I enjoyed eating Haitian legumes with a local family in Haiti. We shared tales and laughed over this delectable dish that brought us together.

I’m excited to share this recipe so you can enjoy Haitian Legume too.

Haitian Legume Ingredients

• 2 eggplants, diced
• 2 cans of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 teaspoon of smoked paprika
• Salt and pepper, to taste

Step by Step Instructions to Make Haitian Legume

Medium-heat oil in a big pot. Add diced onion and minced garlic to heated oil. Sauté the onion and garlic for 3-5 minutes until transparent and aromatic.

Stir the cubed eggplant into the onion and garlic combination. 5-7 minutes until eggplant softens.

Drained and rinsed black beans, diced tomatoes, vegetable broth, dried thyme, dried oregano, smoked paprika, and a touch of salt and pepper go into the saucepan. Mix ingredients.

Bring the mixture to a boil, then lower the heat and simmer for 30 minutes until the eggplant is soft.

Season the stew to taste. Add additional salt and pepper now. Add cayenne pepper or hot sauce for a hotter stew.

Serve the stew with rice or quinoa shortly after cooking.

Chopped cilantro or parsley on top of your stew adds flavor.

Haitian Legume Eggplant Stew is tasty and cozy!

How to Make Haitian Legume With Crab

Haitian Legume With Crab Ingredients:

• 1 pound of crab meat, cooked
• 1 pound of beef or pork (optional)
• 1 eggplant, peeled and chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can of tomato paste
• 1 can of lima beans
• 1 can of okra
• 1 can of corn
• 1 tablespoon of garlic, minced
• 1 tablespoon of thyme leaves
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Water as needed

Instructions: Haitian Legume With Crab

In a large pot, heat the olive oil over medium-high heat. Add the onion, green and red bell peppers, and garlic. Cook for 2-3 minutes until the vegetables soften.

Add the eggplant and stir for another 2-3 minutes.

Add the tomato paste and stir until the vegetables are well coated.

Add the lima beans, okra, and corn. Stir well.

Add the cooked crab meat and beef or pork (if using). Stir well.

Add enough water to cover the mixture by about 1 inch. Add the thyme and bay leaves. Bring to a boil, then reduce the heat to medium-low and let simmer for about 1 hour, stirring occasionally.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with white rice and fried plantains.

How to Make Haitian Legume With Shrimp

Ingredients:

• 1 pound of shrimp, peeled and deveined
• 1 pound of beef or pork (optional)
• 1 eggplant, peeled and chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can of tomato paste
• 1 can of lima beans
• 1 can of okra
• 1 can of corn
• 1 tablespoon of garlic, minced
• 1 tablespoon of thyme leaves
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Water as needed

Instructions:

In a large pot, heat the olive oil over medium-high heat. Add the onion, green and red bell peppers, and garlic. Cook for 2-3 minutes until the vegetables soften.

Add the eggplant and stir for another 2-3 minutes.

Add the tomato paste and stir until the vegetables are well coated.

Add the lima beans, okra, and corn. Stir well.

Add the cooked shrimp and beef or pork (if using). Stir well.

Add enough water to cover the mixture by about 1 inch. Add the thyme and bay leaves. Bring to a boil, then reduce the heat to medium-low and let simmer for about 1 hour, stirring occasionally.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with white rice and fried plantains.

Can I Put Zucchini in Haitian Legume?

Yes, you can definitely put zucchini in Haitian legume. Zucchini is a nutritious and delicious vegetable that can be added to many different types of stews, including Haitian legumes.

Simply peel and chop the zucchini into bite-sized pieces and add them to the pot along with the other vegetables.

Zucchini cooks relatively quickly, so you may want to add it towards the end of the cooking time so that it doesn’t become too mushy.

Adjust the seasoning with salt and pepper as needed, and enjoy your flavorful and healthy Haitian legume with zucchini!

How To Serve Homemade Haitian Legume?

I like serving it differently depending on the occasion and my mood. I love Haitian Legumes with fluffy white rice. Rice goes well with delicate veggies and savory meat.

Haitian Legume with fried plantains is another favorite. Plantains’ sweetness balances the stew’s savoriness. I like serving it with crusty bread to soak up the lovely sauce.

Haitian Legume’s adaptability is what I enjoy most. If you’re vegetarian, you may substitute tofu or tempeh for beef and still enjoy the stew’s characteristics. To make it spicier, add hot peppers or hot sauce.

Storing And Reheating

Haitian Legume Eggplant Stew can be refrigerated for 3 days in an airtight container. Reheat the stew in a pot or microwave.

Stews can be frozen for three months. Freeze stew in an airtight container or freezer bag. Thaw the stew overnight in the fridge and reheat as above.

To avoid mushy eggplant, cook the eggplant, beans, and tomato mixture separately and keep it in the fridge or freezer. When reheating, mix them together.

Since refrigerated stew thickens, you may need to add water or broth while reheating.

Consume stored stew within the specified time range for the best taste and texture.

You may enjoy Haitian Legume Eggplant Stew (Legim) anytime by preserving and reheating it. Meal planning with it can save time on busy weeknights.

FAQs About Eggplant Stew