Description

Lalo Peyim - Dried jute leaves

High-quality Haitian lalo from the Artibonite valley.

Preparation instructions :

1) Clean the meat with the juice of half a lime

2) Season with black pepper, garlic powder, rosemary, thyme, parsley, chicken bouillon cubes, squeeze the other half of the lime juice over the meat. Drizzle with oil. Marinate for 2 hours.

3) Transfer the meat to a saucepan over high heat.

4) Add 2 liters of water. Continue cooking over medium-high heat until tender and water has evaporated. Set meat aside.

5) Using the same pan, add one can of tomato paste. Stir in onions and peppers. Sauté over high heat.

6) Reduce heat to medium-high, add 6 cups water, Lalo and chopped spinach. Stir in rosemary, thyme and parsley. Cook for 20 to 30 minutes. Taste and adjust to add more seasonings if necessary. Mix the cooked meat over the vegetables.

7) Serve with white rice. Enjoy! !