Legume
Place the meat in a large bowl and rinse with cold water 2 to 3 times to wash
off excess blood, or until water is mostly clear.
Squeeze the juice of the lime onto the meat and throw in the lime halves. Add 1 tsp salt.
With your hands, scrub the meat well using the lime halves until all the meat has changed
color slightly. Rinse with cold water and drain. Discard lime halves. Set aside.
Bring 2 cups water to boil with ½ t salt. Pour the boiling water onto the meat, using a spoon to turn meat over so that it is all evenly scalded. Immediately drain water.
Add ¼ cup epis to the meat and mix to coat evenly with the seasoning paste. Let the meat
marinate in the refrigerator for at least 1 hour or up to 24 hours.
Place a large pot over medium low heat. When it is hot to touch, add the meat in a single
layer. Cover pot. Let meat sweat for about 7 minutes, then flip meat over and cook for
another 7-8 minutes until the juices have sweated out and the meat is a grayish color.
Raise heat to high and add 1 tbsp oil. Cook until liquid is mostly evaporated and oil separates from epis, about 8 minutes. Make sure to stir often to ensure that the epis doesn’t burn. Turn off the heat and remove pot from the burner. Remove meat and set aside.
Return the pot to the burner and adjust the heat to medium. Add 1 tbsp oil and tomato
paste. Fry for 1 minute, stirring constantly, until tomato turns a deep reddish brown. Add
half of the vegetables and stir to combine with the tomato paste. Cook for about 5 minutes, stirring often, until the vegetables reduce in volume. Add more vegetables to the pot and cook, stirring often, until these vegetables reduce in volume. Repeat with the remaining vegetables until all the vegetables are in the pot.
Add back the meat, then toss in the cloves, star anise, and bouillon cube (if using). Mix well.
Cover the pot and reduce heat to medium low. Simmer for about 1 hour.
Check for seasoning and add scotch bonnet (if using). Cover the pot again and continue
to simmer for another hour to 2 hours or until the meat is fork tender and the vegetables
have broken down and are soft. Mash some of the vegetables with the back of a spoon or
with a potato masher. Serve with white rice.
Ingredients
Directions
Place the meat in a large bowl and rinse with cold water 2 to 3 times to wash
off excess blood, or until water is mostly clear.
Squeeze the juice of the lime onto the meat and throw in the lime halves. Add 1 tsp salt.
With your hands, scrub the meat well using the lime halves until all the meat has changed
color slightly. Rinse with cold water and drain. Discard lime halves. Set aside.
Bring 2 cups water to boil with ½ t salt. Pour the boiling water onto the meat, using a spoon to turn meat over so that it is all evenly scalded. Immediately drain water.
Add ¼ cup epis to the meat and mix to coat evenly with the seasoning paste. Let the meat
marinate in the refrigerator for at least 1 hour or up to 24 hours.
Place a large pot over medium low heat. When it is hot to touch, add the meat in a single
layer. Cover pot. Let meat sweat for about 7 minutes, then flip meat over and cook for
another 7-8 minutes until the juices have sweated out and the meat is a grayish color.
Raise heat to high and add 1 tbsp oil. Cook until liquid is mostly evaporated and oil separates from epis, about 8 minutes. Make sure to stir often to ensure that the epis doesn’t burn. Turn off the heat and remove pot from the burner. Remove meat and set aside.
Return the pot to the burner and adjust the heat to medium. Add 1 tbsp oil and tomato
paste. Fry for 1 minute, stirring constantly, until tomato turns a deep reddish brown. Add
half of the vegetables and stir to combine with the tomato paste. Cook for about 5 minutes, stirring often, until the vegetables reduce in volume. Add more vegetables to the pot and cook, stirring often, until these vegetables reduce in volume. Repeat with the remaining vegetables until all the vegetables are in the pot.
Add back the meat, then toss in the cloves, star anise, and bouillon cube (if using). Mix well.
Cover the pot and reduce heat to medium low. Simmer for about 1 hour.
Check for seasoning and add scotch bonnet (if using). Cover the pot again and continue
to simmer for another hour to 2 hours or until the meat is fork tender and the vegetables
have broken down and are soft. Mash some of the vegetables with the back of a spoon or
with a potato masher. Serve with white rice.
