Haitian Lalo

Get a taste of Haiti in under an hour! This Instant Pot Haitian Lalo is packed with greens, spice, and island flavor you’ll crave again and again.

Our easy recipe for Lalo or jute leaves, prepared in the instant pot, and cooks in about 45 minutes.

Because it is even better the next day or two, it is the meal to have for meatless Mondays. I highly recommend making a big batch to freeze for later!

What are Jute Leaves?

Jute leaves, also refers to as Corchorus olitorius, saluyot, ewedu or of course Lalo in Haiti, are not common to most people but is well known in Asia, parts of Africa, and the Middle East.

The leaves are very flavorful and tender once cooked properly. 

Lalo is different from the Caribean Callaloo stew. The leaves that are used to prepare Jamaican Callaloo or Caribbean Callaloo is known as Amaranthus Viridi. Similar to jute leaves, Jamaican Callaloo is similar to spinach but has a stronger flavor.

Jute Leaves Benefits

When the weather outside gets cold and chilly, there’s nothing quite as comforting as a stew or soup heating up in the kitchen. 

While chicken tomato soup is as comforting, it doesn’t get any better than this Haitian Lalo stew served on a bed of white rice. 

As the mouth-watering scent from the instant pot fills your home, consider the following benefits jute leaves also contain. 

• Protein, 
• Thiamine 
• Vitamin A, C and E 
• Iron,
• Riboflavin
• Niacin
• Folate 

Key Ingredients Used To Make Haitian Lalo

1. Olive Oil (2 Tbsp.)

Used to sauté the aromatics and tomato paste. It builds flavor as the foundation and helps distribute fat-soluble flavors throughout the dish.

2. Chopped Onion (1 small white or yellow)

Onions add a savory, slightly sweet depth of flavor when sautéed. They are a staple in many Haitian dishes and are essential for building the base flavor of Lalo.

3. Minced Garlic (3 cloves)

Garlic brings a strong, aromatic, slightly spicy flavor. When combined with onions and tomato paste, it creates a well-rounded, fragrant base.

4. Tomato Paste (6 Tbsp.)

Tomato paste adds richness, acidity, and umami. It gives the Lalo its signature color and depth, especially when cooked down until slightly caramelized.

5. Mulukia / Jute Leaves (7 oz. box, washed)

These are the heart of traditional Lalo. Known for their earthy, slightly mucilaginous (slippery) texture, they give Lalo its unique body and richness.

6. Baby Spinach (6 oz. bag)

Spinach complements the jute leaves and adds extra greens, vitamins, and a subtle sweetness. It also balances the texture and gives the stew more volume.

7. Haitian Epis (1 cup)

The soul of Haitian cooking. Epis is a blend of herbs, peppers, onions, and spices that infuses the entire dish with bold, savory, and herby flavors.

8. Kosher Salt (3 tsp. or to taste)

Enhances all the other flavors. Kosher salt is less harsh than table salt and dissolves more evenly in dishes like Lalo.

9. Ground Black Pepper (3 tsp. or to taste)

Adds a hint of heat and depth. Black pepper helps balance the earthy notes from the jute leaves and brings subtle warmth.

10. Better Than Bouillon Vegetable Paste (1 Tbsp.)

Boosts umami and replaces traditional meat-based broth with a vegetarian-friendly flavor enhancer. It enriches the broth, making it taste like it’s been simmering all day.

11. Lemon Juice (from 1 lemon)

Brightens the dish and helps cut through the earthiness of the greens. It also balances the richness and adds a clean finish.

12. Water or Vegetable Broth (4 cups)

Acts as the cooking liquid that helps tenderize the greens and blend all the flavors together. Broth adds even more flavor if used instead of water.

13. Whole Habanero or Scotch Bonnet Pepper (optional)

Adds heat and a signature Caribbean kick. Leaving it whole allows you to infuse flavor without making the dish too spicy (unless it bursts!).

How To Make The Stew

Haitian Lalo has a reputation for being a labor-intensive dish. But if you don’t have hours to spend in the kitchen, this Lalo recipe is simpler than a traditional one, and the results are just as flavorful. Here’s how it goes:

First, sauté the onions and garlic. In a traditional Lalo recipe, you would brown and cook the meat first. However, this vegan version skips this step entirely, but is optional to add if you’d like. 

In our recipe, I streamline this process. You’ll sauté the onions and garlic. Cook them for about 2 minutes, stirring occasionally, or until the vegetables soften and the garlic starts to brown.

Add the tomato paste. Stir in the tomato paste. Use a the spoon to breakdown the paste. Add the jute leaves, stir. Next add in the spinach in batches. Add each batch as the spinach starts to wilt.

Once all of the spinach is added, add in the water. 

Season the stew.  Season with salt, pepper, epis, lemon juice, and better than bouillon vegetable base. 

Finally, cook and enjoy! Once all of the ingredients are added. Give it a quick stir. Cover with the instant pot lid. Pressure cook on high for 45 minutes. 

Serve over a bed of white rice or rice and beans. Store it in the fridge for up to 4 days. We like it best on days 2 and 3, as the flavors have had more time to develop. 

Lalo Recipe Serving Suggestions

My favorite way to enjoy Lalo as mentioned above is over a bed of white rice. Here are a few more delicious ways to serve it:

• Top it over Mais Moulin (Haitian Cornmeal).

• Spoon it over this air fryer plantains. 

• Serve it with Yams.

• Serve with boiled dumplings.

• Serve it with bread.

Frequently Asked Questions (FAQ)

Favorite Instant Pot Recipes

If you love this pressure-cooked Haitian Lalo recipe, try one of these other instant pot dishes next:

1. Haitian Legume recipe
2. Instant Pot Cabbage Soup recipe
3. Instant Pot Cabbage 
4. Mashed Cauliflower Instant Pot Recipe

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