Lalo | FoodieAtlas

Ingredients

2 cups fresh lalo (also known as jute leaves) or spinach as a substitute
1/2 lb pork (or beef), cut into bite-sized pieces
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons vegetable oil
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1-2 scotch bonnet peppers, chopped (optional, for heat)
1-2 cups water or beef broth
1 tablespoon of bouillon powder (optional)
Fresh parsley or scallions, chopped (for garnish)

Instructions

Prepare the Ingredients

Wash the lalo leaves thoroughly and chop them if necessary. If using spinach, wash and chop as well.

Season the pork (or beef) pieces with salt, black pepper, thyme, allspice, and paprika.

Cook the Meat

Heat vegetable oil in a large pot over medium heat.

Add the seasoned meat to the pot and cook until browned on all sides, about 5-7 minutes.

Remove the meat from the pot and set aside.

Saut√© Vegetables

In the same pot, add the chopped onion, garlic, bell pepper, and tomatoes. Cook until the vegetables are soft, about 5 minutes.

Stir in the tomato paste and cook for another 2 minutes.

Simmer

Return the browned meat to the pot and pour in the water or beef broth. If using, add the bouillon powder for extra flavor.

Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until the meat is tender.

Add the Lalo

Add the lalo leaves (or spinach) to the pot and cook for another 10-15 minutes, until the leaves are tender and well integrated with the meat and sauce.

Adjust seasoning with additional salt and pepper if needed.

Finish and Serve

Garnish with chopped fresh parsley or scallions before serving.