Haitian Legim (Vegetable Stew)
Legim is Haiti's rich, slow-cooked vegetable stew — eggplant, chayote, cabbage, and spinach melted into a deeply seasoned, hearty dish with beef.
Prep
25 min
Cook
60 min
Total
85 min
Makes
6 servings
Why you'll love this recipe
Legim is comfort food at its most soulful — a slow-melted medley of vegetables and tender beef, layered with epis until every spoonful is rich and savory. It's a dish that rewards patience and tastes even better the next day.
Haitian Legim (Vegetable Stew)
85 min · 6 servings
Ingredients
Servings
6 servings
- 1 eggplant, cubed
- 2 chayote (militon), cubed
- 2 cups shredded cabbage
- 2 cups chopped spinach or watercress
- 1 lb beef stew meat
- 3 tablespoons Haitian epis
- 2 tablespoons tomato paste
- 1 scotch bonnet pepper
Instructions
- Season and brown the beef with 1 tablespoon of epis, then add water and simmer until nearly tender.
- Add the eggplant, chayote, and cabbage with the remaining epis and cook until very soft.
- Mash the softened vegetables into a thick stew, then stir in the tomato paste and spinach.
- Simmer until rich and thickened, adjust seasoning, and serve over white rice.
Nutrition (per serving)
290
Calories
18g
Protein
22g
Carbs
14g
Fat
Frequently asked questions
- What vegetables go in legim?
- Eggplant and chayote are the base, with cabbage, spinach or watercress, and sometimes carrots. The vegetables are cooked down until almost melted.
- Can legim be made vegetarian?
- Absolutely — skip the beef and build flavor with extra epis, mushrooms, and a splash of vegetable broth.