Haitian touffe legume

This is the base recipe for the Haitian touffe legume. Feel free to adjust it to your taste and add some meat. I find that this dish tastes better with some pork and/or cirique because the flavors are bold.

Should you choose to include meat, I recommend cooking the vegetables in the meat juice. This makes for a tasty legume in which all the flavors pair perfectly with each other.

Please also note that, since I am not fond of carrots and cabbage, I like all the vegetables to be cooked thoroughly and pureed. Some do leave them chopped, however.


  • Eggplant
  • Chayote
  • Carrot
  • Cabbage
  • Garlic
  • Onion
  • Leek
  • Piment bouc
  • Vinegar or sour orange juice
  • Salt & Pepper
  • Bouquet Garni
  • Oil


  1. Chop the vegetables and set aside
  2. In a pot, cook the garlic and onion in some hot oil
  3. Add the eggplant, chayote, cabbage, carrot and leek and some water
  4. Cover and let cook
  5. Once the vegetables are cooked, puree them using a wooden pestle
  6. Put the purée back on the stove. Add salt and pepper to taste, a few drops of vinegar, the bouquet garni and whole piment bouc
  7. Let simmer for about 45 minutes
  8. Serve hot with some white rice