Soupe Joumou is Haiti’s most popular and symbolic soup. The resilient people of Haiti decided to celebrate its independence by eating the soup French deemed “upper class” the very minute Jean-Jacques Dessaline abolished slavery and declared Haiti independent from its French rulers.
The preparation of Soupe Joumou begins with simmering beef, squash, and a medley of fresh vegetables such as carrots, celery, and onions. The result is a comforting, savory broth that’s both nourishing and satisfying. Traditionally, it’s served with pasta, potatoes, and sometimes even dumplings, adding texture and substance to the dish. The flavors of garlic, thyme, and Scotch bonnet peppers enhance the taste, making each spoonful a true taste of Haiti. Sip slowly and savor the flavors that are brought to us by Chef Claudy Pierre.
About Soupe Joumou
Beyond its culinary excellence, Soupe Joumou holds immense cultural and historical significance. It was once a dish reserved for the French colonizers, but after the Haitian Revolution, the newly freed Haitian people adopted it as a symbol of their independence and resilience. The soup represents freedom, strength, and the triumph of Haitian culture over adversity. Whether you’re preparing it for a holiday gathering or just craving a bowl of comforting soup, Soupe Joumou brings people together. This flavorful Haitian classic has earned its place as a symbol of pride and celebration. Make sure to try this rich, flavorful soup, and experience a taste of Haitian heritage in every bite.
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Haiti’s Famous Soupe Joumou
Description
The national dish of Haiti.
Ingredients
- 1 lb stew meat (beef, pork, or shrimp)
- Epis (recipe on tablemagazine.com)
- ½ to 1 lb butternut squash
- 2 lb pumpkin
- Salt and black pepper
- Olive oil
- 10 cups vegetable, beef, or chicken stock
- 2 tbsp tomato paste
- 1 lb cabbage, finely chopped
- 2 carrots, peeled
- 2 celery stalks
- 1 cup onion, diced
- 2 turnips, peeled and diced
- 2 potatoes, cubed
- 1 cup tomato sauce
- 5 parsley sprigs
- 1 Scotch bonnet pepper
- 1 lb pasta noodles
Instructions
- Marinate the stew meat overnight in epis seasoning base.
- Season butternut squash and pumpkin in salt, pepper, and olive oil, and roast for 45 minutes at 300 degrees.
- Puree the squash and pumpkin in vegetable stock.
- In a stockpot, add more oil, tomato paste, and meat and brown on all sides until caramelized. Cover and continue cooking 20 minutes over medium heat.
- Next, add 3 cups of water and the pureed squash and pumpkin; bring to a boil.
- Add the vegetables, tomato sauce, parsley, and top with the Scotch bonnet pepper, bring to a boil then simmer for 1 hour. (Don’t forget to remove the whole Scotch bonnet before continuing the recipe.) Now add the pasta and cook until soft.
- Serve with toasted Haitian bread and share with close family and friends.
Recipe by Claudy Pierre
Styling by Rafe Vencio
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