Dinner

Legim (Legumes/Mixed Vegetables)

Legim (Legume) is a Haitian dish comprised of mixed vegetables that are cooked with meat, usually beef, then mashed and served over rice. I have seen many different combinations on line, today I’m sharing the one that my mom has cooked in her household over the years. This one has purple cabbage, eggplant, carrots, spinach, chayote squash, string beans, beef and other delicious miscellaneous ingredients.

Because of the fact that there are a lot of ingredients people are usually intimidated to try and make this dish. I am here to encourage you to try it, peeling and chopping up the veggies maybe the most tedious part of this recipe. After you’re done with that then cooking this is smooth sailing. This recipe feeds about 4-6 people depending on how much food each person will want, and trust me they’re gonna want more LOL.

I served it with sos pwa nwa (black bean puree) and diri blan (white rice). It was great!
Legim is my favorite dish in Haitian cuisine. This is the dish that I never had to be threatened or forced to eat. I loved it back then and still do to this day, I hope you will love it too!

Watch me make Legim here:

Legim (Legumes/Mixed Vegetables)

Print Recipe
Serves: 4-6 Cooking Time: 1 hour 30 minutes

Ingredients

  • 2 lbs stew beef
  • 1 lime
  • 2 tablespoons tomato paste
  • 3-4 cups cabbage, green or purple (half of a medium sized cabbage chopped up)
  • 1 large eggplant, peeled and sliced
  • 2-4 carrots (cut in half)
  • 2 chayote squash (chocho) peeled and sliced
  • 4 cups spinach
  • 1 cup string beans
  • 1/2 cup onions, roughly chopped
  • 3 garlic cloves, crushed
  • 1 hot pepper
  • 2 sprigs of thyme
  • 1/3 cup epis
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon salt-free blended herbs
  • 1/8 teaspoon clove powder
  • 1 bouillon cube
  • 1 tablespoon cooking margarine
  • 1 cup chicken broth or water
  • 1/8 cup olive oil

Instructions

1

Instructions for cleaning and marinating the meat:

2

Cut lime in half and squeeze juice all over meat, save halves for later use. Using a knife or kitchen shears remove any excess fat off of beef. It doesn't have to be perfect just remove as much as you can.

3

Rub each piece of beef with the lime halves then rinse under cold water, discard halves.

4

Add epis, dry spices to meat and mix well, marinate in the fridge for at least 30 minutes to and hour.

5

Instructions for Legim:

6

On a medium heat add meat and thyme to pot, cover with 1 1/2 cups of water. Cover and let cook for 30 minutes.

7

After the 30 minutes remove meat and liquid from pot and place in separate bowls. On a low heat add oil, meat, onions, garlic to pot and sauté for about a minute. Add tomato paste, mix well; add liquid, one cup of chicken broth or water, bouillon cube and mix.

8

Add veggies in this order: Chayote squash, cabbage, spinach, eggplant and carrots. On a low to medium heat cover and let cook for 45 minutes (remove carrots after 20 minutes). After that time has elapsed remove the other veggies, place in a bowl and mash using a potato masher or a pestle.

9

Add veggies, string beans and cooking margarine back into the pot. Taste for salt, I added an additional teaspoon of salt. Add hot pepper, carrots and mix; cover it and let simmer on a low heat for 15-20 minutes. Serve with white rice and black bean puree.

Notes

Please be sure to rinse your veggies properly before peeling and slicing them.

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  • the Glad Hatter
    May 16, 2016 at 12:27 am

    Hello! Thank you SO much for giving my son and daughter a taste of home. They were SO excited when I made this. I have a question about the marinade that you used. I know most of the time in recipes you discard marinade, but because this one is so high in acidity, can it be used later? Do you use it to help make more of the sauce?

    • Manie Chery
      May 17, 2016 at 9:29 pm

      Hiiiiiiii, I'm glad that they were excited. In this particular recipe I don't discard any of the sauce, it all stays in there. Hope that answers your question. Out of curiosity, did you use green or purple cabbage??? Thanks for your comment!!!

    • t Meg
      May 30, 2016 at 3:02 pm

      We used red once and green once. My son and I both preferred the red. Going to try red onion today, just to see what it does. And I have to put extra carrots in it, to make sure everyone gets all they want. 🙂

  • t Meg
    May 30, 2016 at 10:06 pm

    So, do you have a favorite use for the liquid that you separated in Step 2? I noticed it doesn't go back into use anywhere, but it has a rather good flavor. I was thinking about using it as the liquid to cook the beans.

  • t Meg
    May 30, 2016 at 10:06 pm

    So, do you have a favorite use for the liquid that you separated in Step 2? I noticed it doesn't go back into use anywhere, but it has a rather good flavor. I was thinking about using it as the liquid to cook the beans.

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