Legim

Name: Legim
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 1 large eggplant, peeled and cubed; 1/2 head cabbage, shredded; 2 chayote, peeled and cubed; 200g fresh spinach; 200g crab meat; 2 tbsp tomato paste; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp olive oil; 2 sprigs fresh thyme; 1 Scotch bonnet pepper, whole; Salt and black pepper; 500ml water; 2 carrots, sliced

Legim (lay-JEEM)

Haitian Vegetable Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 332 kcal

A hearty vegetable stew made with eggplant, cabbage, chayote, spinach, and crab meat, slow-simmered until everything melts into a thick, savory puree served over white rice.

Nutrition & Info

Protein 18.0g

Carbs 38.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

large heavy pot wooden spoon cutting board

Presentation Guide

Vessel: deep plate

Garnishes: fresh parsley

Accompaniments: steamed white rice

Ingredients

1 large eggplant, peeled and cubed
1/2 head cabbage, shredded
2 chayote, peeled and cubed
200g fresh spinach
200g crab meat
2 tbsp tomato paste
1 onion, diced
4 cloves garlic, minced
2 tbsp olive oil
2 sprigs fresh thyme
1 Scotch bonnet pepper, whole
Salt and black pepper
500ml water
2 carrots, sliced

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about three minutes.
2
Add eggplant, chayote, and carrots. Cook for five minutes, stirring occasionally, until vegetables begin to soften at the edges.
3
Stir in tomato paste, then add cabbage, spinach, thyme, and whole Scotch bonnet. Pour in water and bring to a boil.
4
Reduce heat to low, cover, and simmer for forty-five minutes, stirring occasionally. Vegetables should break down into a thick stew.
5
Add crab meat and cook for an additional fifteen minutes. Mash some vegetables with the back of the spoon for a thicker consistency.
6
Remove Scotch bonnet and thyme stems. Season with salt and pepper. Serve hot over steamed white rice.

💡

Did You Know?

Legim is considered the national everyday dish of Haiti, and every Haitian grandmother has her own version that she insists is the best.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
cutting board

Garnishing

fresh parsley

Accompaniments

steamed white rice

The Story Behind Legim

Legim is the backbone of Haitian home cooking, a nourishing vegetable stew that reflects the island's agricultural abundance and Creole culinary traditions. The dish evolved from West African one-pot cooking methods combined with French colonial influences, using whatever vegetables were available from local gardens. Every Haitian household prepares legim differently, but the principle remains constant: slow-cooking a medley of vegetables until they meld into a thick, satisfying stew that stretches ingredients to feed large families.

🕐 Traditionally enjoyed weekday dinner 📜 Origins: Colonial-era Creole adaptation

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