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.
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.
- 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
Meat
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Marinate the meat overnight or for at least 1 hour.
1 lb of beef
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Place the seasoned meat in a stockpot and cover with water.
water as needed
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Add oil and let boil over high heat. Keep covered until the water has evaporated.
1/2 cup of olive oil
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Uncover, stir and simmer a few drops of water occasionally to brown the meat.
water as needed
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Keep stirring and simmer water occasionally until you have a nice browning color to the meat
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Stir in one tbsp of tomato paste. Remove meat and set aside pot for the vegetables.
1 tablespoon of tomato paste
Vegetables
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In a separate bowl, cut into small pieces the large scallions and half medium cabbage.
1 large scallion, 1 half medium cabbage
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Peel and chop the potato, yam, malanga, butternut squash, carrots, and turnip.
2 yam, 2 butternut squash, 3 medium carrots, 2 turnips
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Wash the vegetables. Add to a separate pot of boiling water.
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Cover and cook over high heat for about an hour. Reduce heat and add scotch bonnet pepper.
1 scotch bonnet pepper
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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
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For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
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Add parsley, thyme, and broken spaghetti (or substitute with macaroni).
1 6 oz. package of spaghetti, 4 parsley sprigs, 1 tsp thyme, 2 malanga
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Let it all cook, until tender.
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Combine meat into soup. Serve hot.
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.
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