Haitian food. Lalo / jute leaves
Stew made with Jute leaves and spinach (optional).
cooks in about 45 minutes.🤤
- The leaves are very flavorful and tender once cooked properly.
INGREDIENTS:
1 can of tomato paste
1 bell pepper
1 onion
1 box of frozen chopped spinach
6 bags of frozen jute leaves
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
3-4 sprigs of fresh parsley
water as needed
MEAT seasoning:
2 lbs of shrimp, 2-3 crabs cut in chunks
1 lime
2 tsp of black pepper
1 tsp of garlic powder
a few sprigs of fresh rosemary
a few sprigs of thyme
3-4 sprigs of parsley
3 chicken bouillon cubes
1 cup of oil
DIRECTIONS:
1: Clean the meat with the juice of a lime.
2: Season with black pepper, garlic powder, rosemary, thyme, parsley, chicken bouillon cubes. Squeeze half of lime juice over the meat. Drizzle with oil. Let it marinate for 2 hours.
3: Transfer the meat onto a saucepan over high heat.
4: Add 2 quarts of water. Continue to cook over medium high heat until tender and the water has evaporated. Set aside. ( you can cook the shrimp and the crab separate if preferred )
5: Using the same saucepan, add one can of tomato paste. Stir in onions and bell peppers. Saute over high heat.
6: Reduce heat to medium-high. Add in 6 cups of water, the jute leaves (lalo), and chopped spinach. Stir in rosemary, thyme, parsley. Let it cook for 20-30 mins. Taste and adjust to add more seasonings as needed. Combine the cooked meat onto the vegetables.
plate and serve with white rice
enjoy!
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Hey foodies! I wanted to dive a bit deeper into this amazing Haitian Lalo dish because it's truly a staple in our cuisine and holds such a special place in my heart. When people ask 'what is Lalo?', I tell them it's more than just a stew; it's a vibrant, nutritious, and incredibly flavorful experience, often considered a 'favorite dish' by many across Haiti and the diaspora. The star of the show, of course, are the 'jute leaves' themselves. If you're new to cooking with them, don't be intimidated! They're commonly found frozen in Caribbean or international markets, making them accessible. They have a slightly viscous texture when cooked, similar to okra, which gives the stew its unique body and helps bind the flavors. Many people wonder about 'jute leaves lalo' specifically because these leaves are so central to the dish's identity and texture. This specific recipe focuses on a delicious 'Haitian cuisine' classic featuring shrimp and 'crabs', making it a rich 'seafood stew'. But one of the beautiful things about Lalo is its versatility. While my recipe includes these mouth-watering additions, you can absolutely adapt it! Some families prefer it with pork, beef, or even goat. For a vegetarian version, you can simply omit the meat and focus on the rich flavor of the vegetables and seasonings, making it a wonderful 'Haitian vegetables' dish for everyone. A common query I see is about 'diri ak lalo' or 'diri a lalo'. This literally translates to 'rice and lalo', and it's how this stew is traditionally served. The fluffy 'white rice' perfectly complements the robust flavors of the Lalo, soaking up all that delicious sauce. It’s not just a side; it's an integral part of the meal, creating a balanced and satisfying plate that truly embodies Haitian comfort food. When making it, a little tip I learned is to really let those spices simmer with the meat before adding the leaves. This deepens the flavor profile immensely. Don't rush the process, especially when sautéing the tomato paste with onions and bell peppers – that’s where a lot of the foundational flavor builds. For those who are interested in the 'lalo creole' aspect, the use of fresh herbs like rosemary, thyme, and parsley, along with the distinct tomato base, are hallmarks of Haitian cooking. Adjusting the seasoning to taste is crucial; don't be afraid to add a little more salt or pepper as it cooks. I hope this little deep dive helps you appreciate the magic of Haitian Lalo even more. It’s a dish that brings people together, offering comfort and a true taste of the Caribbean.
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