Caribbean Recipes – Soup Joumou

News Americas, MIAMI, FL, Dec. 31, 2020:  This weekend’s recipe is native to Haiti and is a famous mildly spicy soup. Haitian tradition holds that the soup was enjoyed by the slave masters on the former French colony, while the Haitian slaves were forbidden it. Consequently, Soup Joumou is traditionally consumed on New Year’s Day, (January 1st), as a historical tribute to Haitian independence in 1804.

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Soup Joumou

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.

Course Main Course

Cuisine Haiti

Keyword Soup Joumou Haiti

Prep Time 12 hours hours

Cook Time 2 hours hours

Servings 8 People

Author newsamericas

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.

Soup Joumou is a beloved Haitian recipe rich in history and flavor. This vibrant and aromatic soup, combining tender beef, creamy squash, and an array of vegetables, is perfect for commemorating special occasions or enjoying as a comforting meal. Serve it hot and savor the warmth of this cherished tradition.

For more recipes, please visit Caribbean Food News & Recipes | News Americas Now