If you’re exploring Haitian cuisine, you’ll likely encounter Lalo, a dish with a truly distinctive character. Its main component? Jute leaves, which some may find strange, give the stew a peculiar, somewhat sticky texture and earthy taste. This is not your typical leafy green!
Lalo is usually prepared with okra, which helps to give it its unique feel. Traditionally, the broth is enriched by shellfish like crab or smoked meat, which gives it a rich and complicated character. When the somewhat mucilaginous veggies are combined with the richness of the meat or seafood, Lalo is a really memorable gastronomic experience.
Making Lalo calls for patience so that the tastes may blend and the texture can form. This shows the Haitian respect for slow-cooked meals that reward the palate with layers of flavor and a soothing, almost velvety mouthfeel. This meal transforms basic components into something really unique, reflecting the inventiveness and resourcefulness of Haitian cuisine.
