Delicious Haitian Legume Stew

Prep Time 40

Cook Time 1 30

Total Time 2 10

Servings

Calories 449

All ingredients ready? Let's begin!
Clean the beef with lemon juice and wash well.
In a large pot add 5 cups of water and boil the cabbage, eggplant and chayote for about 30 minutes.
While the vegetables are cooking take a large cooking pan, add the beef. Add the 2 tablespoons of epis to it and let it cook for 45 minutes in medium heat.
Once the vegetables are cooked, add them to a blender and blend well. Do not add any water, the cooked vegetables will be soft and retain enough water. The eggplant, chayote, cabbage paste should not be watery. Set it aside.
Once the meat has been cooking long enough, add the tomato paste, carrots and spinach to it and let it all cook together in medium high for about 10 mins.
Add 1 cup of water to it so that the vegetables get cooked. You can use the water the vegetables have been cooked in.
Now add the vegetable paste to the cooking meat and stir.
Now add the 2 bouillon cubes, the parsley and thyme, the jalapeno with the cloves and let it all cook together for 15 minutes.
After 15 minutes, remove the parsley, thyme and jalapeno. Add salt and combine well.
Serve with white rice.