I cook a certain way and so do you! I may not follow the same steps someone else does but my food always comes out delicious. You can substitute, delete, or add vegetables you like.
You can make this dish a complete meal by adding cooked beans or cooking it with chunks of meat (beef or goat).
(make it vegan by using 1 Eggplant
1/2 Head of Cabbage
Some root vegetables (whatever you like: turnip, sweet potato, white potato, yams, etc.)
1 Chayote (also called militon)
1/2 - 1 onion
1 stick butter (Make this vegan by using 1/2 cup of vegetable oil or spread)
1 habanano pepper (just put in the pot-do not crush or open unless you like it very hot and spicy. If you don't like spicy at all, don't put this pepper in your food)
1 can tomato paste
Some water (approximately 1 1/2 cups)
Clove (I use some ground and whole cloves. It is up to how much you like. I suggest you use 4-6 whole glove and 1/2 teaspoon ground)
Thyme if you like (fresh is best - just place a few springs on the food)
1/2 cup Epis (Haitian Spice Recipe Click Here)
This is a suggested list of ingredients. You can add or omit some of these vegetables except for the eggplant and cabbage. Those are the base of the recipe. However, if you want to add some vegetables you like such as watercress, lima bean, bell pepper, that is perfectly ok!
Cut up all vegetables and place in pot. The order is not important though some will disagree with me on that one!
Peel and cut up all vegetables. Chayotte's have a small seed inside. Remove it. You do not have to cut up the spinach unless you want to. I like to wash the spinach and place it a little wet into a plastic bag and place in the freezer. Once the spinach is frozen, you can crumble it up in the bag and add to your food. No need to chop anymore!
Fat, Oil, and Spices
You can use butter, oil, or both. I like to use butter but if you prefer oil, you can use that. Use as much or little as you like. You may say, "One stick of butter! That's a lot?" Not really! It makes your food taste delicious!
Once all your vegetables are in the pot, set the butter on top.
Add the Epis sauce, gloves, bullion cube, gloves, and tomato sauce (open can on both ends and squeeze out the bottom. If you don't use the whole can, put remainder in a zip lock bag, flatten, and put in the freezer. You can now beak off as much or little as you need.