Description
The national dish of Haiti.
Ingredients
Scale
- 1 lb stew meat (beef, pork, or shrimp)
- Epis (recipe on tablemagazine.com)
- ½ to 1 lb butternut squash
- 2 lb pumpkin
- Salt and black pepper
- Olive oil
- 10 cups vegetable, beef, or chicken stock
- 2 tbsp tomato paste
- 1 lb cabbage, finely chopped
- 2 carrots, peeled
- 2 celery stalks
- 1 cup onion, diced
- 2 turnips, peeled and diced
- 2 potatoes, cubed
- 1 cup tomato sauce
- 5 parsley sprigs
- 1 Scotch bonnet pepper
- 1 lb pasta noodles
Instructions
- Marinate the stew meat overnight in epis seasoning base.
- Season butternut squash and pumpkin in salt, pepper, and olive oil, and roast for 45 minutes at 300 degrees.
- Puree the squash and pumpkin in vegetable stock.
- In a stockpot, add more oil, tomato paste, and meat and brown on all sides until caramelized. Cover and continue cooking 20 minutes over medium heat.
- Next, add 3 cups of water and the pureed squash and pumpkin; bring to a boil.
- Add the vegetables, tomato sauce, parsley, and top with the Scotch bonnet pepper, bring to a boil then simmer for 1 hour. (Don’t forget to remove the whole Scotch bonnet before continuing the recipe.) Now add the pasta and cook until soft.
- Serve with toasted Haitian bread and share with close family and friends.