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