How to Make Haitian Legume

Experience the vibrant flavors of Haiti with this hearty Legume Militon or vegetable stew. This dish is a comforting blend of chayote, cabbage, carrots, and watercress, enriched with Haitian seasonings and a savory tomato base. Perfectly paired with rice or plantains, it's a flavorful journey to the heart of Haitian cuisine.

Ingredients

🥬 1/2 head cabbage sliced
🍏 2 chayotes peeled, seeded, quartered
🥕 2-3 carrots peeled, diced
🌿 1 bundle watercress roughly chopped
🧅 1 large onion diced
🧄 2 cloves garlic minced
🌿 2 scallions chopped
💧 1 cup + 1 cup water
🫒 1/4 cup olive oil
🍅 3 tablespoons tomato paste
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🧂 1 chicken flavor bouillon tablet
🌿 2 Sazon Goya con Culantro y Achiote packets
🌿 1 Sazon Goya sin Achiote packet
🌶️ 1 tablespoon Scotch Bonnet hot pepper sauce
🧈 2 tablespoons butter

Instructions

1- Prepare Vegetables:

Slice the cabbage into wedges.
Peel, seed, and quarter the chayotes.
Peel and dice the carrots.
Roughly chop the watercress.
Dice the onion, chop the scallions, and mince the garlic.

2- Boil Vegetables:

In a large aluminum pot, add 1 cup of water and bring to a gentle boil over medium heat.
Add the diced carrots, chayote pieces, sliced cabbage, and chopped watercress.
Cover and simmer for 30 minutes until vegetables are tender.

3- Mash Vegetables:

Transfer the cooked vegetables to a large glass bowl.
Using a potato masher, mash the chayote, watercress, and cabbage. Leave carrots mostly intact for texture.

4- Prepare Stew Base:

In the same pot over medium heat, add olive oil.
Sauté the chopped scallions and minced garlic briefly.
Add tomato paste and diced onions, stirring until onions soften and tomato paste is well incorporated.

5- Add Seasonings:

Mix in salt, black pepper, chicken flavor bouillon tablet, Sazon Goya packets, and Scotch Bonnet hot pepper sauce.
Stir thoroughly to combine.

6- Combine and Simmer:

Add 1 cup of water to the pot.
Return mashed vegetables to the pot, stirring well to combine.
Add butter, stirring until melted and incorporated.
Cover and simmer for 20 minutes, stirring occasionally for even cooking.

7- Serve:

Serve the finished dish hot. Traditionally enjoyed with rice or starchy sides like plantains.

Prep Time: 15-20 minutes
Cook Time: 50 minutes
Total Time: 65-70 minutes
Servings: 4-6
Equipment: Glass cutting board, ceramic knife, black handle peeler, cooking pot (aluminum), stovetop, potato masher, spatula, measuring cups