When it comes to uniquely Haitian flavors, Lalo stands out as one of the most nutritious and delicious dishes in the country’s culinary repertoire. Made from jute leaves (known as lalo in Creole), this hearty stew is packed with vitamins, a rich earthy taste, and a satisfyingly slimy texture that pairs perfectly with meat, seafood, or rice. Popular in the Artibonite region (Haiti’s rice basket), Lalo is a beloved meal that showcases Haiti’s agricultural richness and West African influences.
Why Lalo is a Must-Try Haitian Dish
1. A Powerhouse of Nutrition
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Jute leaves are loaded with iron, calcium, fiber, and antioxidants—making Lalo one of Haiti’s healthiest dishes.
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Often cooked with crab, beef, or pork, adding protein for a well-balanced meal.
2. Deep Cultural Roots
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Lalo has West African origins (similar to Nigerian ewedu or Ghanaian ayoyo soup), showing the strong ties between Haitian and African cuisine.
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Traditionally eaten by farmers and laborers for energy and stamina.
3. Unique Flavor & Texture
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The leaves have a slightly bitter, earthy taste that mellows when cooked.
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When boiled, they release a natural sliminess (similar to okra), which thickens the stew.
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Seasoned with garlic, epis, and Scotch bonnet peppers for a bold, spicy kick.
4. A Dish for Special Occasions (and Everyday Meals)
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While some enjoy Lalo as a weekend family meal, it’s also served at gatherings.
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Best paired with white rice, diri kole (rice and beans), or mayi moulen (cornmeal).
How to Make Authentic Haitian Lalo
Ingredients (Serves 4-6)
For the Lalo Stew:
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2 cups dried or fresh jute leaves (lalo) – If using dried, soak first.
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1 lb crab, beef, or pork (or a mix)
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1/2 cup epis (Haitian seasoning)
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1 onion, diced
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4 garlic cloves, minced
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1 Scotch bonnet pepper (whole, for flavor)
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1 tsp thyme
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1 tsp black pepper
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1 cube maggi or beef bouillon (optional)
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2 tbsp oil
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6 cups water or broth
For Serving:
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White rice or diri kole (rice and beans)
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Fried plantains (optional)
Instructions
1. Prepare the Lalo Leaves
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If using dried lalo, soak in warm water for 20 minutes, then drain.
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If using fresh leaves, wash thoroughly and chop finely.
2. Cook the Meat
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In a large pot, heat oil and sauté onions, garlic, and epis.
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Add meat (crab, beef, or pork) and brown slightly.
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Pour in water/broth and bring to a boil. Simmer for 20-30 mins until meat is tender.
3. Add the Lalo
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Stir in the lalo leaves, thyme, black pepper, and whole Scotch bonnet.
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Let it simmer for 15-20 mins until the leaves soften and the stew thickens.
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Adjust salt and seasoning to taste.
4. Serve Hot
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Remove the Scotch bonnet pepper before serving.
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Ladle the stew over white rice or diri kole.
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Enjoy with a side of fried plantains or pikliz for extra flavor!
Why Lalo is One of Haiti’s Best Dishes
✔ Nutritious & wholesome – Packed with vitamins and protein.
✔ Unique texture & flavor – Earthy, slightly bitter, and deliciously slimy.
✔ Cultural significance – A taste of Haiti’s African heritage.
✔ Versatile – Can be made with crab, beef, or even vegan-style.
Final Thoughts
Lalo may not be as famous as Soup Joumou or Griyo, but it’s a hidden gem in Haitian cuisine. If you love bold, nutritious, and deeply flavorful dishes, Lalo should be at the top of your must-try list!
