Lalo (Haitian Jute Leaf Stew)
A specialty of Haiti's Artibonite region — lalo is a savory jute leaf stew simmered with beef and crab until silky, earthy, and deeply satisfying.
Prep
20 min
Cook
75 min
Total
95 min
Makes
6 servings
Why you'll love this recipe
Lalo is a true taste of the Haitian countryside — earthy jute leaves simmered with beef and crab into something rich and unforgettable. It's a regional treasure that's hard to find outside a Haitian kitchen, and worth every minute.
Lalo (Haitian Jute Leaf Stew)
95 min · 6 servings
Ingredients
Servings
6 servings
- 1 lb frozen chopped lalo (jute leaves)
- 1 lb beef stew meat
- 4 blue crabs, cleaned (optional)
- 3 tablespoons Haitian epis
- 1 onion, chopped
- 2 tablespoons tomato paste
- 1 scotch bonnet pepper
- 2 tablespoons oil
Instructions
- Season and brown the beef with epis, then simmer with water until nearly tender.
- Add the crab, onion, tomato paste, and scotch bonnet and cook 10 minutes.
- Stir in the jute leaves and simmer gently, stirring often, until silky and thickened, about 30–40 minutes.
- Adjust seasoning and serve over white rice.
Nutrition (per serving)
340
Calories
26g
Protein
14g
Carbs
20g
Fat
Frequently asked questions
- What are jute leaves (lalo)?
- Lalo is the leafy green of the jute plant, cooked down into a smooth, slightly mucilaginous stew similar to West African dishes. Find it frozen in Caribbean or African groceries.
- Can I make lalo without crab?
- Yes — beef alone, or beef with smoked turkey, makes a delicious lalo. Crab adds a traditional briny depth.