Food Haitian American

Haitian-American Chef Danie Soup Joumou Prep and Recipe

Soup Joumou
Chef Danie Soup Joumou Preparations

On January 1st, Haitian households celebrate our country’s Independence Day with bowls of Soup Joumou. This savory pumpkin soup is served on January 1, the anniversary of Haiti’s liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, Haitians took to eating it to celebrate the world’s first and only successful slave revolution resulting in an independent nation.

For those who need help whipping up their bowl of Soup Joumou, Haitian-American Chef Danie you covered with this exclusive clip of her soup Joumou preparation along with a detailed recipe. Check out her YouTube Channel. 

Servings 10-12
Work/Prep Time 1hour
Total time 3 hrs-24hrs (marinating)

Ingredients
1 lb. butternut squash
2 lbs. Calabaza squash
3 large Russet potatoes
2 Chayote squash
1 lb. Malanga
1 Sour orange
3 Celery stalk
3 Carrots
2 small White turnips
1 Green scotch bonnet pepper
1 handful Cilantro
1 handful Culantro
1 handful Thyme
1 cup Epis (Haitian Complete Seasoning Base)
½ cup beef or chicken bouillon
10 Green cabbage leaves chopped
1 ½ lb. Stew beef
2 ½ lb. Beef neck bones with meat
Haitian long Macaroni or regular Italian rigatoni
Haitian yellow vermicelli
18 cups of water divided
3 tbsp. of olive oil
Equipment
Large 12-16-quart stock pot

Preparation
1. In a large bowl combine beef. Cut sour orange in half and squeeze juices all over the beef and
use the sour orange skin to rub the beef removing impurities. Rinse beef and drain then place
back in the large bowl.
2. Pour epis seasoning over the beef and rub in. let sit and marinate in the refrigerator covered for
30 minutes-24 hours.
3. Coarsely chop all of your vegetables (carrots, celery, turnip, chayote) and put them aside
together. Peel and chop malanga and potatoes and put them aside covered in water so they do
not brown. Peel and chop both squashes into large pieces and set aside.
4. Heat the stock pot on high and coat the bottom with the olive oil. Add meat and let it sear.
5. Pour 5 cups of water or until meat is completely covered with water and bring it to a boil for 40
minutes.
6. Add squash to the pot and add more water to completely submerge it and bring it to a boil for
20 minutes.
7. Remove squash and add a blender to puree it then add the pureed squash back in the pot
and stir.
8. Add remaining chopped vegetables to the pot and bring it to a boil. Add remaining water.
9. Add bouillon and any extra preferred seasonings (season salt, onion powder, garlic powder and
stir.
10. Take the thyme, cilantro, cilantro, and pepper and tie them together with butcher twine. Add
that to the soup and remove before serving.
11. Add pasta and let cook for an additional 20 minutes and serve with passion fruit juice and
Haitian bread for a real authentic experience.

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