Legume is a very popular Haitian dish. It's a thick mash up of all types of vegetables served with rice or Mayi Moulen (corn meal). It's also mostly cooked with beef and crabs. But growing up I remember my mom cooking it with Lambi (conch), crabs, and shrimp. Hands down that was one of my favorite dishes. It lead to my love for seafood.
I got the conch while I was out and about. I couldn't wait to get started. Making this dish had me going down memory lane.
Above is the conch as is. Below is when I beat it like it stole something. If you ever had conch you know that it has a firm texture. It's easier to eat when tenderized.
Cooking on stove
I marinated it overnight by adding lemon juice, seasoned salt, onion powder, garlic, old bay seasoning and leftover stock from my crab boil.
After checking for quality control (my hands couldn't stay out of the pot), I started adding my veggies. Cabbage, carrots, kale, and arugula. Then came...
A rainbow of other veggies I chopped the day before. Celery, tomatoes, bell peppers, and green onions.
I kept it company by adding more seafood friends.