Haitian Lalo Recipe
Haitian Lalo is a mouthwatering, savory, stew made with Jute leaves and spinach. It is the perfect vegan make-ahead meal that’s beyond flavorful!
Servings 8 People
- 2 Tbsp. Olive Oil
- 1 Small White Or Yellow Onion Chopped
- 3 Garlic Cloves Minced
- 6 Tbsp. Tomato Paste
- 1 Box Mulukia Leaves Or Jute leaves (7 oz.); Washed three times
- 1 Bag Baby Spinach 6 oz.
- 1 Cup Haitian Epis
- 3 Tsp. Kosher Salt Or salt to taste
- 3 Tsp. Ground Black Pepper Or to taste
- 1 Tbsp. Better Than Bouillon Vegetable Paste
- Juice From 1 Lemon
- 4 Cups Water Vegetable broth will also work
- 1 Habanero Peppers Optional. Leave the pepper whole, or use scotch bonnet pepper.
Place the jute leaves in a colander and wash the jute leaves 3 times to cut down on the bitterness of the leaves. Set asdie. On the instant pot, click on Sautee and set the time to 30 minutes. Add the olive oil. When heated, add the onions and garlic. Cook for 2 minutes; stirring constantly. Then add the tomato paste. Continue to stir to dissolve the paste.
Alternatively add the jute leaves and spinach, stirring in between each batch. Then add the Epis, salt, ground pepper, Better Than Bouillon Vegetable Paste, and lemon juice. Stir well to combine.
Add the water or broth. Then add in the Habanero Pepper; leaving the pepper whole. Click on cancel. Cover the instant pot with the lid. Turn the knob to "sealing" then click on "pressure cook" and adjust the time for 50 minutes. Quick release. Stir. Taste. Adjust seasoning if needed. Then serve warm over white rice and enjoy!
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Calories are estimated per serving.
Serving: 8People | Calories: 259kcal | Carbohydrates: 25g | Protein: 8g | Fat: 16g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1248mg | Potassium: 263mg | Fiber: 5g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 5mg