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Soup Joumou

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To prepare this traditional dish, marinate beef with a mix of spices and seasonings, then brown it in a stockpot using water and olive oil. Separately, chop a variety of vegetables, including scallion, cabbage, potatoes, yam, malanga, butternut squash, carrots, turnips, and celery. Boil the vegetables until tender, blend the cooked squash into a puree, and combine it with the remaining vegetables, parsley, thyme, and pasta. Finally, mix in the cooked beef to create a flavorful and hearty dish.
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Prep Time 12 hours
Cook Time 2 hours
Course Main Course
Cuisine Haiti
Servings 8 People

Ingredients
  

  • 1 lb of beef
  • 1/2 cup of olive oil
  • water as needed
  • 1 large scallion diced
  • 1 half medium cabbage diced
  • 2 potatoes peeled and chopped
  • 2 yam peeled and chopped
  • 2 malanga peeled and chopped
  • 2 butternut squash peeled and chopped
  • 2 turnips peeled and chopped
  • 1 stalk of celery chopped
  • 3 medium carrots chopped
  • 1 6 oz. package of spaghetti
  • 1 tablespoon of tomato paste
  • 1 scotch bonnet pepper
  • 4 parsley sprigs

Meat seasoning spices:

  • 1 tsp black pepper
  • 1 tsp thyme
  • 2 shallots diced
  • 1 tsp Adobo seasoning salt
  • 2 Maggi chicken bouillon cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions
 

Meat

  • Marinate the meat overnight or for at least 1 hour.
    1 lb of beef
  • Place the seasoned meat in a stockpot and cover with water.
    water as needed
  • Add oil and let boil over high heat. Keep covered until the water has evaporated.
    1/2 cup of olive oil
  • Uncover, stir and simmer a few drops of water occasionally to brown the meat.
    water as needed
  • Keep stirring and simmer water occasionally until you have a nice browning color to the meat
  • Stir in one tbsp of tomato paste. Remove meat and set aside pot for the vegetables.
    1 tablespoon of tomato paste

Vegetables

  • In a separate bowl, cut into small pieces the large scallions and half medium cabbage.
    1 large scallion, 1 half medium cabbage
  • Peel and chop the potato, yam, malanga, butternut squash, carrots, and turnip.
    2 yam, 2 butternut squash, 3 medium carrots, 2 turnips
  • Wash the vegetables. Add to a separate pot of boiling water.
  • Cover and cook over high heat for about an hour. Reduce heat and add scotch bonnet pepper.
    1 scotch bonnet pepper
  • Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree.
    2 butternut squash
  • For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
  • Add parsley, thyme, and broken spaghetti (or substitute with macaroni).
    1 6 oz. package of spaghetti, 4 parsley sprigs, 1 tsp thyme, 2 malanga
  • Let it all cook, until tender.
  • Combine meat into soup. Serve hot.

Notes

Tip: Clean the meat with lime and/or sour orange juice. Season well for a few hours. For best results, refrigerate overnight.
 
Keyword Soup Joumou Haiti