Legim

Ingredients

• 1 lb beef stew meat or chicken, cubed
• 1 small cabbage, chopped
• 1 eggplant, cubed
• 2 carrots, sliced
• 1 chayote, cubed
• 1 turnip, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp Haitian epis
• 1 scotch bonnet pepper, whole
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 2 cups water or broth
• Salt and black pepper to taste

Instructions

1. 1Season the meat with epis, garlic, salt, and pepper, and marinate 20 minutes.
2. 2Heat oil in a large pot and brown the meat on all sides.
3. 3Stir in onion and tomato paste, cooking 2 minutes, then add water or broth.
4. 4Cover and simmer 30 minutes until the meat begins to tenderize.
5. 5Add cabbage, eggplant, carrots, chayote, turnip, and the whole scotch bonnet pepper.
6. 6Simmer uncovered, stirring occasionally and mashing some vegetables into the sauce, for 20-25 minutes until the stew is thick and richly blended.
7. 7Season to taste and remove the scotch bonnet before serving with white rice.

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