1 bag of spinach or a handful of fresh spinach
1 bag of watercress or a handful of fresh watercress
1 bag of vegetable mix
1 red bell pepper or any other bell pepper
½ of a cabbage
1 pack of fresh pork neck bones or any choice of red meat
1 habanero pepper
Olive oil or any choice of oil
Haitian spice mix (click link for the recipe)
2 tablespoon of mustard
2 tablespoons of tomato paste
- Put your meat in a large bowl and pour vinegar and about 2 tablespoons of salt on your meat. Marinate it for about 5 minutes then rinse it with cold water. Squeeze your lemon juice on your meat and scrub each piece of meat with it then rinse it again with cold water.
- Add 2 tablespoons of the Haitian spice mix to your meat and add your mustard. If you do not have the Haitian spice mix, you can also dust your meat with garlic, onion and chili powder, red pepper flakes, black pepper, seasoned salt. You can also dice scallions and any other ingredients you have in whole to season the meat.
- While your meat is marinating in the spices, rinse and peel your eggplants and carrots. Cut the eggplants into pieces and also rinse and shred your cabbage.
- In a large pan, heat up your olive oil, add 1 tablespoon of the Haitian spice mix or any other spice then add your seasoned meat. Steam your meat for 10 minutes on medium heat.
- On top of the meat add your vegetable mix, carrots (in whole), spinach, watercress, cabbage then eggplants. I add the ingredients in that order because it will be easier to mash the eggplants when well done. Add a cup of water, cover the sauce pan and let it simmer for 30 minutes on medium heat.
- Uncover the sauce pan, take out the eggplants and put them in a bowl. Take out the other vegetables and put them aside. Let the meat sear while you move on to the vegetables.
- In Haiti, we use a wooden pestle (Pilon in creole) to mash the eggplants. If you don’t have a wooden pestle, use a potato smasher. If you don’t have a potato masher, use a the bottom of a clean cup to mash the eggplants.
- Add 2 tablespoons of tomato paste to the meat and let it fry for about 3 minutes then add 1 teaspoon of water to dissolve the tomato paste. Slice your red pepper and add it to the meat.
- Cut your carrots into pieces then add them to the sauce pan. Add the vegetables you put aside to the meat then add the mashed eggplants. Poke the cloves in the habanero peppers then add it to the mix. Stir all the ingredients and let it simmer for 15 minutes.
You can serve the vegetable stew with several dishes. The options are endless. My favorite is white rice with black bean puree. You can serve it with rice and red beans, cornmill or polenta with any bean puree, bulgur wheat or millet. My dad loves it with bread or boiled plantain. What do you like to eat your vegetable stew with?
If you cook your vegetable stew any other way, don’t hesitate to share. If you tried my recipe, share it with me on facebook, or tag me in a picture on instagram ( collegekitchen24) or twitter ( collegekitchen2 for twitter). Enjoy!