Haitian Legumes with Crab, Shrimp and Conch
How to prepare Haitian Legumes
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).