Grab a large bowl and fill it up with water. Place the dried jute leaves(lalo) into the bowl and let them soak in it overnight. Drain the water out of the bowl by using a strainer in the sink. Dump the leaves into a new bowl.
Remove the fat from the beef and pork. Prepare to clean the two meats by rubbing the halves of the lime over them. Remember that this is how Haitians clean their meats. Rinse them off with cold water after you’ve cleaned them with the lime.
Now you must clean the blue crabs. You can start by taking off the backs of the crabs, followed by the removal of their mouths, guts, and gills. If you see any dirt on the crabs, scrape it off completely. After you’ve done that, you can proceed to clean the crabs by rubbing the halves of the lime over them. Rinse the crabs with cold water when you’re done.
Grab a medium bowl and put it on the counter. Put the beef, pork, and crab meats into the bowl. Add the sour orange juice, lime, dried spices and epis to the bowl. Stir all the ingredients together. Leave the bowl alone for at least 60 minutes or more.
Put a cooking pot on the stove and turn the temperature to medium high. Pour roughly 50% of the cooking oil into the pot. Place the beef and pork into the pot and fry the meat for 3 to 4 minutes per side.
Reduce the heat on the stove. Add the jute leaves and chopped spinach to the pot, along with 1.5 cups of water. Put the lid on the pot and leave it alone for 60 minutes.
Put the thyme, crab and hot pepper in the pot. Cook it all together for45 minutes. Once it is done, take the cover off the pot. Stir all of the ingredients together. Add the other 50% of the oil and the margarine, bouillon cube and salt to the pot. Mix them all together.
Put the lid on the pot. Let it cook for 25 minutes. It should be done by this point. If you want some good side dishes with it, go with the black bean puree and white rice.