Haitian Legume for Father' Day Using Garden Vegetables

Haitian Legume For Father’s Day, Garden Style For Father’s Day, I made Haitian legume, one of those meals that feels like love on a plate. This version was made with chayote, cabbage, eggplant, carrots, unripened green papaya, and since I didn’t have spinach, I used frozen kale from the garden. For the meat, I used lamb and stew beef. I cooked the meat down until it was tender, then cooked the vegetables separately before bringing everything together at the end. Once the vegetables were soft, I added them back in with the meat so all the flavor could come together into that rich, hearty Haitian legume texture. I also didn’t have Maggi, so I used Better Than Bouillon instead, and it still came out so good. Sometimes cooking is about using what you have and still making it feel like home. I served it with white rice, black beans, and plantain on the side, because a Father’s Day plate deserves the full treatment. Ingredients used in this video Chayote Cabbage Eggplant Carrots Unripened green papaya Frozen kale from the garden Lamb Stew beef Epis Garlic Onion Bell pepper Tomato paste Better Than Bouillon Scotch bonnet pepper, optional Lime or sour orange for cleaning the meat Oil Water or broth Salt and seasoning to taste Cooking notes I cooked the meat first until tender, then cooked the vegetables separately. Once everything was soft and full of flavor, I combined the vegetables with the meat and let it all come together. That is what gives Haitian legume that thick, comforting texture. This recipe was made for Father’s Day, but honestly, Haitian legume is good any day of the week. Don’t forget to like, comment, and subscribe for more garden to kitchen recipes. #HaitianLegume #HaitianFood #FathersDayDinner #GardenToTable #RootedInJs #HaitianRecipes #CaribbeanFood #HomeCooking #Legume #GrowYourFood