HOW TO MAKE LEGUME

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often more affordable.

bay leaves

💰Cheaper: dried herbs

Dried herbs can provide similar flavor without needing fresh leaves.

lime juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Cut the bone beef, removing any bad parts and veins.

Clean the meat with lime and white vinegar, rubbing it all over to remove impurities.

Rinse the meat after cleaning.

Sprinkle 1 Maggie cube chicken bouillon over the meat.

Add all-purpose Jamaican seasoning to the meat.

Pour sour orange juice over the meat, using a generous amount due to its mild flavor.

Add juice from 1/2 lime for acidity.

Add 3 tablespoons of olive oil to the meat for marinating.

Stir the meat to ensure it is well coated with the seasonings and oil.

Let the meat marinate for 4 hours (ideally 24 hours for best flavor).

Peel the vegetables: eggplant, cabbage, papaya, chayote squash, and carrots.

Cut the chayote squash in half and remove the seed-like inside.

Cut the papaya open and remove the seeds.

Cut the vegetables into sizes that fit your pot, noting that they will be mashed together later.

Add the marinated meat to a pot with a little olive oil to prevent sticking.

Layer the vegetables in the pot, placing the papaya and chayote squash on the bottom and the cabbage on top to manage cooking times.

Cook the mixture until all vegetables are tender.

Remove the cooked vegetables and mash them together.

Cooking Techniques

Equipment Needed

Spice Level: