The Best Slow Cooked Haitian Tchaka Recipe

Step 1

To make Haitian Tchaka, start by washing and draining the beans and corn. Place the beans and corn in a large bowl. Then pour about 6 to 8 cups of water over the beans and corn. Cover it with a clean towel, plastic wrap, or aluminum foil and let sit for 10 hours or overnight. Next, clean and wash the lamb chops. Transfer the lamb chops to a bowl. Pour ¼ cup of the Haitian Epis over the meat and 2 tsp. Kosher salt. Mix well to combine and sit it aside. Rinse the beans and corn twice and drain. Transfer the beans to the slow cooker. Next, juice the lemon and lime. Be sure to not add the seeds and pulp. Set aside.

Step 2

In a large skillet over high heat, add ¼ cup Canola oil, when heated add the meat and sear on both sides for about 2 minutes per side or until golden brown. DO NOT discard the seasoning that’s left in a bowl. Pour the broth into the bowl and stir it so that it is mixed with the Epis. Set the broth (bowl) aside to use later. Once you are done searing the meat, sit the meat aside on a plate. No need to paper towel the plate. In the same skillet add the chopped onions. Cook for about 2 minutes on medium-high heat. Once the onions start to brown on all sides, deglaze it with ¼ cup Chicken Broth. Let it cook for an additional 45 seconds to 1 minute and remove it from the heat. Set the skillet aside. Next, over the beans and corn, add the onions and the broth. Then add the meat and its juice. Add 1 cup of Haitian Epis, 1 tsp. Kosher salt, 1 tsp. cumin seeds or ground cumin, lemon and lime juice, broth, and habanero pepper. Mix well without breaking the pepper. Cover and cook for 4 hours. After 4 hours, stir the Tchaka gently and return to cooking for an additional 2 hours but no more than 4 hours. The soup should be thick after two hours and will be ready for you to serve and enjoy.