Haitian Legumes with Crab, Shrimp and Conch

Discover the ultimate comfort food recipe! Start by seasoning and browning your meat of choice with salt, pepper, and minced garlic for that savory base. Next, add a medley of vegetables and rich tomato paste, letting the mixture simmer until the meat reaches tender perfection. Finally, incorporate additional veggies and adjust the seasoning to achieve a thick and hearty consistency. Perfect for a cozy dinner, this dish is sure to become a family favorite. Don’t forget to like and share this video! #ComfortFood #CookingRecipe #HeartyMeals #HomeCooking #FoodLovers Enjoy a delicious meal that’s as easy to prepare as it is satisfying!

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Haitian Legumes with Crab, Shrimp and Conch

How to prepare Haitian Legumes

Course Main Course

Cuisine Haitian

Servings 4 people

Author Cheyna Pierre

Cost $15 per Person

Ingredients

• 6 Blue Crab
• 1 pound Belize Conch
• 2 pound Beef steak, trimmed of all fat
• 1 eggplant, chopped into 2-inch cubes
• 3  chayote (militon)
• 1  green bell peppers, chopped into 2-inch pieces, divided
• 1  red bell peppers chopped into 2-inch pieces, divided
• 1 head large head of cabbage, remove outer leaves, core and chop into 2-inch pieces
• 2  peeled and sliced carrots, into 2-inch pieces
• 1  Maggie chicken cubes (chicken bouillon soup cubes)
• 1 tbsp tomato paste
• 1 Fresh lemons juice
• 1 tbsp  salt, to taste or as desired
• 1 tbsp  fresh ground black pepper, to taste
• 1 tbsp seasoning, powder (Adobo seasoning)
• 2 tbsp Epis

Instructions

• Wash beef with lime juice, & salt; allow to marinate for 10 minutes Rinse with cold water after.
• Epis-rub it on meat and let marinate for about 30 minutes.
• Brown beef in small amount of oil
• Add tomato paste, seasonings and water to cover the beef
• Add chopped green bell pepper and place on top of the beef while it is cooking.
• Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
• First, add the cabbage and eggplant, next add the carrots, and chayottes - allow to steam until somewhat tender,.
• Pour some oil over the vegetables, add the butter and 1 Maggie cube - continue to let steam till tender.
• Once tender, add the vegetables to beef mixture and stir everything together.
• Let cook for another 10-20 minutes.
• Taste, adjust seasonings.
• If necessary, add another Maggie cube.
• Taste again, and adjust all the seasonings.
• 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).