📝 About This Recipe
A cornerstone of Haitian home cooking, Legim is a soulful, slow-cooked masterpiece that transforms humble vegetables into a rich, savory delicacy. This vibrant stew melds eggplant, chayote, and cabbage with the deep umami of crab and beef, all brightened by the signature kick of Haitian Epis. It is a labor of love that represents the warmth and resilience of Haitian culture in every melt-in-your-mouth spoonful.
🥗 Ingredients
The Aromatics (Epis)
- 1/2 cup Haitian Epis (A blend of scallions, garlic, peppers, parsley, and oil)
- 4-5 whole Cloves (pushed into an onion or floating)
The Proteins
- 1 lb Beef Chuck (cut into 1-inch cubes)
- 2-3 pieces Blue Crab (cleaned and halved)
- 3 tablespoons Vegetable Oil
The Vegetables
- 2 large Eggplant (peeled and cubed)
- 2 large Chayote (Mirliton) (peeled, pit removed, and cubed)
- 1/2 head Cabbage (roughly chopped)
- 2 medium Carrots (sliced into rounds)
- 2 cups Spinach (fresh leaves)
- 1 cup Lima Beans (frozen or fresh)
Seasoning and Liquids
- 2 tablespoons Tomato Paste
- 1 cube Beef Bouillon (crumbled)
- 1 whole Scotch Bonnet Pepper (do not burst if you want less heat)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 cups Water (as needed)
👨🍳 Instructions
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1
Clean the beef with lime juice and vinegar, rinse with cold water, and marinate with 3 tablespoons of Epis for at least 30 minutes.
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2
In a large heavy-bottomed pot (a Dutch oven is ideal), heat the oil over medium-high heat. Brown the beef cubes on all sides until a deep crust forms.
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3
Stir in the tomato paste and fry it with the beef for 2 minutes to deepen the color and remove the raw metallic taste.
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4
Add the crab pieces and the remaining Epis. Stir well to coat the seafood and meat in the aromatics.
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5
Layer the eggplant, chayote, carrots, and cabbage on top of the meat. Pour in 1 cup of water and the bouillon cube.
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6
Cover the pot tightly, reduce heat to medium-low, and let the vegetables steam for about 25-30 minutes until they are very soft.
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7
Carefully remove the softened eggplant and chayote from the pot and place them in a separate bowl. Use a potato masher to crush them into a thick paste.
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8
Return the mashed vegetable paste back into the pot with the meat and crab. This creates the signature thick consistency of Legim.
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9
Add the spinach, lima beans, and the whole Scotch Bonnet pepper. Stir gently to incorporate.
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10
Cover and simmer for another 20 minutes on low heat. If the stew looks too dry, add a splash of water; it should be thick, not watery.
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11
Taste and adjust seasoning with salt, pepper, or a little more lime juice to brighten the flavors.
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12
Remove the Scotch Bonnet pepper before serving to ensure no one accidentally bites into it.
💡 Chef's Tips
Don't rush the browning of the meat; that 'fond' at the bottom of the pot provides the deep color of the stew. Always peel the eggplant completely, as the skin can be bitter and prevent the smooth texture desired. If you want more heat, carefully poke a small hole in the Scotch Bonnet while it simmers. For a vegetarian version, omit the meat and crab and use vegetable bouillon and extra mushrooms for umami. Using a Dutch oven is highly recommended for even heat distribution and better moisture retention.
🍽️ Serving Suggestions
Serve hot over a generous bed of Haitian 'Diri Ak Pwa' (Rice and Beans). Pair with a side of 'Bannann Peze' (Fried Pressed Plantains) for a crunchy texture contrast. Accompany with a simple side salad of watercress and sliced avocado. A cold glass of Papaya or Passion Fruit juice balances the savory spices perfectly. Drizzle a little Pikliz (spicy pickled slaw) on top for an extra acidic kick.