Haiti
Lalo
Jute leaves cooked down to a dark, slippery stew with beef, crab and blue crab claws, the signature dish of the Artibonite valley.
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Haiti
Legim
Aubergine, chayote, cabbage, spinach and carrot cooked down for hours with beef or crab until the vegetables collapse into a thick dark purée.
Haiti
Tchaka
Hominy, red beans, squash and salted pork cooked down together for hours into a thick porridge-stew, made as an offering as well as a meal.