soup-joumou
Next Dish: Kanda
Soup Joumou, also known as Haitian Squash Soup, is a traditional Haitian dish. It is typically prepared on New Year's Day (January 1), marking the country's Independence Day. The soup is made from a base of puréed pumpkin or squash, and often includes beef, potatoes, and vegetables. The dish is symbolic of Haitian freedom, as it was reportedly once reserved for French slave masters but forbidden to the slaves, who then popularized it after gaining independence.
Recipe
Ingredients:
1 pound beef stew meat
1 Scotch bonnet pepper
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon salt
1 medium squash (calabaza or butternut), peeled and chopped
6 cups water
2 large carrots, sliced
2 stalks celery, sliced
1 large potato, peeled and chopped
1 cup pasta (vermicelli or macaroni)
1 cup cabbage, chopped
2 tablespoons lime juice
2 tablespoons olive oil
Instructions:
In a large pot, add the beef stew meat, Scotch bonnet pepper, half of the chopped onion, garlic, thyme, parsley, black pepper, and salt. Mix well and let marinate for at least 30 minutes.
Add the chopped squash and water to the pot. Bring to a boil over medium heat, then reduce to a simmer. Cook until the beef and squash are tender, about 45 minutes.
Remove the Scotch bonnet pepper and set aside. Use a blender or immersion blender to puree the squash and onions until smooth. Return the puree to the pot.
Add the carrots, celery, potato, pasta, and remaining onion to the pot. Cook until the vegetables and pasta are tender, about 15 minutes.
Stir in the chopped cabbage and cook for an additional 5 minutes.
Remove from heat and stir in the lime juice and olive oil. Taste and adjust seasoning if necessary.
Serve hot, with the reserved Scotch bonnet pepper on the side for those who like extra heat.