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Lalo with Blue Crab

Lalo (Jute Leaves) with Beef, Spinach and Blue Crab Stew

Lalo or Jute Leaves cooked with Beef, Spinach and Blue Crab. A typical dish in Haiti.
4.59 from 12 votes
Prep Time 45 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 55 mins
Cuisine Caribbean
Servings 6
Calories 288 kcal

Ingredients
  

For the beef

  • 2 pounds stew beef
  • 1 lime or lemon to clean meat
  • 3 garlic cloves chopped finely
  • 1 small white onion chopped
  • 1 sprig thyme
  • 2 scallions chopped finely
  • 2 tablespoons parsley chopped finely
  • ½ lime juice
  • ½ teaspoon salt
  • Black pepper to taste
  • 1/8 teaspoon ground cloves
  • 1 tablespoon chicken bouillon or beef bouillon cube
  • 2 tablespoon olive oil
  • 2 tablespoons tomato paste
  • ½ teaspoon hot sauce or ½ hot pepper

For the Lalo or Jute Leaves

  • 4 cups dried Lalo or Jute leaves
  • 8 cups water
  • 1 pinch baking soda
  • Soak for 30 minutes

For the Spinach

  • 12 ounces bag baby spinach or regular spinach
  • Clean roughly chopped and set aside

For the Blue Crabs

  • 2 - 4 blue crabs
  • 1 lemon

Instructions
 

  • Thoroughly clean crabs with lemon or lime. Please see this link on how to clean crab http://www.bluecrab.info/cbyc.html. Reserve shells if you prefer. Add to a bowl and add salt and pepper to taste with a little bit of lemon juice. Refrigerate until use.
    Blue Crab
  • Remove dried Lalo or Jute leaves from packaging and remove any debris. Place in a large bowl and add water with baking soda. Let soak for 30 minutes.
    Lalo Soaking
  • To marinate beef: In a bowl place beef pieces and clean with lemon or vinegar. Rinse under cool water and pat dry. In a clean bowl, add lemon or lime juice, garlic, onion, thyme, scallions, parsley, salt, black pepper, ground cloves, chicken bouillon or beef bouillon and let marinate for at least 30 minutes.
    Lalo with Blue Crab
  • Strain Lalo and discard water and set aside.
    Lalo with Blue Crab
  • In a heavy bottom pan, heat oil and add tomato paste. Fry for about 1 – 2 minutes. Add beef and marinade and stir to mix. Add hot pepper or hot sauce. Lower heat.
    Lalo with Blue Crab
  • Add Lalo or Jute leaves to cover meat.
    Lalo with Blue Crab
  • Add spinach.
    Spinach
  • Cover with aluminum foil.
    Lalo with Blue Crab
  • Cover pot with a fitted lid and let cook until beef is cooked thoroughly about 40 – 55 minutes.
    Lalo with Blue Crab
  • Remove aluminum foil and add clean blue crabs to mixture and stir to incorporate.
  • Cook uncovered until crabs are cooked, about 15 to 20 minutes.
  • Remove from stovetop, remove hot pepper and serve immediately with rice or root vegetables

Notes

Note: add baking soda to dried jute leaves (lalo) to slow down the sliminess process.
Lalo can be cooked with seafood (crab, conch or shrimp) only and not with red meat if preferred. Cooking time will differ depending on the seafood.
Always use a wooden spoon when making this dish. That will allow the leaves to cook well and the texture of the dish to be correct and the dish to be appetizing.
***Thank you Syndie for this wonderful recipe. Lots of love and appreciation!!! :)

Nutrition

Calories: 288kcalCarbohydrates: 8gProtein: 36gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 440mgPotassium: 967mgFiber: 3gSugar: 2gVitamin A: 5564IUVitamin C: 32mgCalcium: 114mgIron: 5mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Caribbean Cooking, Caribbean Recipes, seafood, Seafood Stew, Vegetable Stew, Vegetables
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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