Legumes, Haiti
In Haitian culture, the legumes dish, one of the most popular in Haiti, can be a meatless stew of vegetables or a stew of vegetables with meat or seafood. It is a thick stew of a mashed mixture of eggplants, spinach, cabbage, chayote, watercress, and other vegetables, depending on the cook’s preference. Garlic, scallion, hot peppers and tomato paste are added as flavor enhancement. Legume is generally cooked with beef and crabs; and served with rice or mayi moulen (grits).
No comments:
Post a Comment