Haitian lalo is an iconic dish of traditional southern Haitian cuisine, particularly popular in the Les Cayes region. Rich in flavor and deeply rooted in the local culinary culture, this dish is prepared with lalo leaves (shrub), pork, and crab, slowly simmered with a blend of Creole spices. Its slightly viscous texture, inherited from the lalo leaves, may be surprising, but it contributes to the dish’s authenticity and creaminess.
In this article, discover the complete recipe for Haitian lalo, with practical tips for successfully preparing this dish like a true Haitian chef. Whether you’re curious to try a traditional dish or want to reconnect with your roots, this recipe offers a true culinary journey to the heart of Haiti.
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- 12 cups dried lalo leaves
- 2.5 lbs sliced pork feet
- 1 kg fresh or frozen crab legs
- 1 lb cubed skin-on pork belly
- 9 cups water
- 1 onion
- 1 bunch fresh parsley
- 4 to 5 sprigs fresh thyme
- 5 garlic cloves
- 2 mild green chilies
- 3 green onions
- 2 chicken bouillon cubes (2 x 67g)
- 90 ml fish sauce (Nuoc-mâm)
- 5 tbsp. 1 tbsp (75 ml) canola or olive oil
- 1 Scotch bonnet pepper
- Salt to taste
- Pepper to taste
- Yield: 6-8 servings
1. Soak the lalo leaves in 8 cups of water for at least 3 hours or overnight.
2. To prepare the spice blend, grind the onion, green onions, parsley, garlic, chicken bouillon cubes, chili pepper, and 4 tbsp. of oil until smooth.
3. Boil the pork feet for 3 to 5 minutes in boiling water to remove any scum.
4. In a large, covered saucepan, add the remaining 1 tbsp. of oil and brown the pork belly pieces with the thyme for 5 minutes. 5. Add the pig’s feet, then mix with the spice mix, fish sauce, and crab.
6. Remove the crab legs, then pour the lalo and soaking water over the pig’s feet and belly. Mix.
7. Return the crab to the lalo with the whole Scotch bonnet pepper. Cover and simmer over medium heat for 2 hours.
- Soak the lalo leaves in water the night before. The liquid will be greenish and viscous; save for cooking.
- After boiling the pig’s feet, remove them and set aside. Do not keep the liquid.
- To brown the pork belly, add the whole thyme sprigs. Remove the thyme sprigs before mixing them with the lalo. - Cover the pan and simmer over medium heat for about two hours to soften the lalo stems and pig’s feet.
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