When I think about a recipe that I am familiar with that is passed down from generation to generation that is significant in my culture, the first recipe that comes to mind is Soup Joumou. Soup Joumou is so famous in Haitian culture not just for its delicious taste but for its history. The island Hispaniola which is now known as the Haiti Republic and the Dominican Republic, was divided into two colonies according to history France colonized Haiti and brought slaves from Africa to work in plantations to enrich France with coffee, tobacco, sugar, herbs, etc. The Soup Joumou was a delicacy prepared and served to the French slave owners only. However, things changed when the enslaved Haitians revolted against the French and fought for their freedom in 1804.
I grew up in Haiti and lived there for 15 years. I spent years of my childhood and early teenage years learning about Haitian heritage. Although Haiti has been through a lot of turmoil, Haitians have a lot of pride in their history/ food, and culture. This pride runs deep as Haiti is the first Black independent country in the world. Haitians who migrate to other countries bring the Creole influence with them wherever they go, and when it comes to food it is one of the most important things in our culture, it is even more important than the two languages Creole and French we speak in my opinion. For example, based on my observation Haitian Americans may not focus on teaching their kids to learn to speak Creole or Français, but most of them will try to show their kids how to cook Haitian food. Soup Joumou is eatable any day of the year, in our culture, we mostly reserve it for Independence Day. Haitians celebrate Independence Day with a delicious bowl of Soup Joumou every year.
Haiti became free from France in 1804, so I assume that Soup Joumou is an old recipe before 1804. The recipe was passed down orally since most of the slaves did not know how to read and write, except for those who were taught by their masters. This recipe varies from household to household. It all depends on the family’s preferences. Certain vegetables may be added or removed from the recipe however, the number one vegetable that cannot be removed is the pumpkin because it is the main ingredient of the recipe. Because I am so passionate about Haitian food, I created a YouTube called Bonjour Cuisine where I share all the Haitian food recipes that I learned from my grandma and aunties. On YouTube, I keep my recipes simple to help the young Generation of Haitian Americans learn how to cook Haitian food. Surprisingly even people who are not Haitian follow the channel because somehow, they were introduced to Haitian food and became passionate. One of my number one famous recipe on my YouTube channel is over 100K Views and it is my Soup Joumou Recipe.
Soup Joumou Recipe: Here is the Link to my Yoube Recipe: https://youtu.be/FryOz9Ibkos
Step 1
Place meat in a large prep container, pour vinegar, lime juice, and salt over the meat, cover with a lid, and let stay for 15-20 minutes. This process will tenderize the meat. Rinse under chilly water and drain excess water to remove the salt, lime juice, and vinegar. Season the meat with the Haitian Epis which is a blended paste of fresh garlic, parsley, scallions, bell peppers, onions, and salt. Let it marinate for 30 minutes in the fridge. Remove from the fridge, cover with water, let it simmer, and cook for 30 – 40 minutes.
Step 2
Boil squash in a large pot separately until cooked, strain, and use the liquid to prepare the soup. Bring the liquid to a simmer, add the cooked meat and chopped cabbage, celery, malanga, carrots, and the rest of the vegetables, add the spicy sauce, the bouquet of fresh herbs, the penne, and the noodles let simmer over low heat, stirring occasionally and taste to adjust the salt and seasoning. Let it cook slowly, turn off the heat, and let it cool. Serve the next day preferably the flavor will be even more delicious.
Ingredients: 3-pound stew beef cut into 1″ cubes, 2 pounds of beef bones 1 pound of smoked pork meat mixed with bones, 7 tablespoons of Haitian epis seasoning, 1/2 cup of vinegar 1/2 cup of fresh lime Juice, 2 tablespoons of Hot Sauce, 2 tablespoons seasoned salt, 1 tablespoon of fresh garlic, 1 large chop onion powder, 3 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, a bouquet of fresh parsley and thyme Scotch Bonnet pepper and cloves, 1 large calabaza, 2 butternut squash 2 mixed bell peppers green and red, 6 russet potatoes, 4 carrots (about 1 pound), sliced, 1/2 green chopped cabbage, 1 large onion, sliced, 1 celery stalk, coarsely chopped, 3 Malanga, 1 large turnip, finely chopped, 1 green Scotch bonnet pepper, 1 cups penne pasta, 1 cup of noodles, Extra Large Pot of Dutch pan and large spoon.
