Lalo (Jute Leaves)

Lalo is a flavorful, savory stew made from jute leaves and spinach that originated in the province of Artibonite. It's typically served with white rice and crab or beef – though this is optional. Lalo is a beautifully fragrant and tasty dish that is incredibly moreish – you won't be able to stop after just one bowl!

When served with meat, such as griyo, the crab or beef is washed with lime juice and seasoned with epis, a common seasoning base used throughout the country that consists of bell peppers, crushed garlic, and various herbs.

After being washed and seasoned, the crab or beef is cooked in the pan with the jute leaves and spinach, releasing an incredible array of flavors.