PART 1 OF 2 HAITIAN LEGUME| HOW TO PREP| MEATY VEGETABLE STEW| KIJAN POU PREPARE LEGUME| HOW TO MAKE

eggplant

🥗Healthier: zucchini

💰Cheaper: squash

Zucchini is lower in calories and often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often less expensive.

bell peppers

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños provide a spicy kick, while banana peppers are milder and cheaper.

Gather supplies including papaya, chayote, carrots, eggplants, cabbages, spinach, pork feet, beef neck bone, and shrimp.

Select 4 chayote and 1 bag of carrots.

Choose 2 eggplants and 2 cabbages, one small and one big.

Pick 2 bags of fresh spinach or use frozen if preferred.

Get pork feet and beef neck bone, requesting medium cuts from the butcher.

If live crabs are unavailable, use pre-cooked crabs; otherwise, buy jumbo shrimp, 1 pound.

Sharpen knives using two knives together to ensure they are effective.

Rinse pork and beef to clean them, removing excess blood.

Sanitize meat with lime juice, lemon juice, sour orange juice, white distilled vinegar, and iodized salt for 15-20 minutes.

Wash the sink with bleach after cleaning the meat.

Cut the cabbage by removing the first two layers, cutting it in half, and discarding the hard crunchy parts.

Check all cabbage leaves for hard parts and remove them.

Remove the heart of the cabbage as it is not needed in the dish.

Prepare the eggplant by cutting off the top and removing the skin with a knife.

Cooking Techniques

Spice Level: