PREP TIME: 40 MINUTES
COOK TIME: 1 HOUR 30 MINUTES
SERVINGS: 6
THESE ARE THE INGREDIENTS
½ head of cabbage
1 eggplant peeled and chopped
1 zucchini medium diced
1 yellow squash medium diced
2 chayote peeled and medium diced
2 carrots peeled and medium
2 tablespoons of tomato paste
2 tablespoons of Epis (there’s a recipe for it)
1 tablespoon of Creole Epis Seasoning
4 sprigs of fresh Parsley
3 sprigs of fresh thyme
1 whole scotch bonnet pepper
1 teaspoon of sea salt
THIS IS HOW I MADE IT
STEP 1.
In a large pot add 5 cups of water and boil the cabbage, eggplant and chayote for about 30 minutes. While the vegetables are cooking take a large cooking pan, add the beef. Add the 2 tablespoons of epis to it and let it cook for 45 minutes in medium heat.
STEP 2.
Once the vegetables are cooked, add them to a blender and blend well. Do not add any water, the cooked vegetables will be soft and retain enough water. The eggplant, chayote, cabbage paste should not be watery. Set it aside. Once the meat has been cooking long enough, add the tomato paste, carrots and spinach to it and let it all cook together in medium high for about 10 mins.
STEP 3.
Add 1 cup of water to it so that the vegetables get cooked. You can use the water the vegetables have been cooked in. Now add the vegetable paste to the cooking meat and stir.
STEP 4.
Now add the 2 bouillon cubes, the parsley and thyme, the jalapeno with the cloves and let it all cook together for 15 minutes. After 15 minutes, remove the parsley, thyme and jalapeno. Add salt and combine well.
CRISPY PLANTAIN FLATBREAD
PREP TIME: 20 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 32 MINUTES
HERE’S WHAT’S IN IT
1 ½ cups of all-purpose flour
1 ½ teaspoons of sea salt
1 teaspoon of white sugar
½ cup of freshly grated Parmigiano-Reggiano cheese
3 tablespoons of extra-virgin olive oil
½ cup of cold water
1 tablespoon of minced fresh rosemary
THIS IS HOW IT’S MADE
STEP 1.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
STEP 2.
Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
STEP 3.
Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
STEP 4.
Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
STEP 5.
Cut each rolled-out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles—your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
STEP 6.
Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
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