Legim

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Step 1

Cut lime in half and squeeze juice all over meat, save halves for later use. Using a knife or kitchen shears remove any excess fat off of beef. It doesn't have to be perfect just remove as much as you can.

Step 2

Rub each piece of beef with the lime halves then rinse under cold water, discard halves.

Step 3

Add epis, dry spices to meat and mix well, marinate in the fridge for at least 30 minutes to an hour.

Step 4

On medium heat, add meat and thyme to the pot, cover with 1 1/2 cups of water. Cover and let cook for 30 minutes.

Step 5

After the 30 minutes, remove meat and liquid from pot and place in separate bowls. On a low heat add oil, meat, onions, garlic to the pot and sauté for about a minute. Add tomato paste, mix well; add liquid, one cup of chicken broth or water, bouillon cube and mix.

Step 6

Add veggies in this order: Chayote squash, cabbage, spinach, eggplant and carrots. On a low to medium heat cover and let cook for 45 minutes (remove carrots after 20 minutes). After that time has elapsed remove the other veggies, place in a bowl and mash using a potato masher or a pestle.

Step 7

Add veggies and cooking margarine back into the pot. Taste for salt, I added an additional teaspoon of salt. Add hot pepper, carrots, and mix; cover it and let simmer on low heat for 15-20 minutes. Serve with white rice and black bean puree.