Haitian “Soup Joumou”

Author: Sabine Romelus (recipe from chef Melissa Chappell)

Difficulty: easy

Beef Marinate

Ingredients

• 4 cloves garlic, crushed
• 1 shallot, minced
• 2 green onions, thinly sliced
• 1 tbs dried thyme
• 1/4 tsb pepper
• 2 tsp salt
• 1 tube tomato paste
• 1 lb beef cut into chunks

Mix marinade and let beef soak overnigt (or at least 4 hours) Saute beef in tomato paste and oil, set aside for later.

Soup

Ingredients

• 15-20 c water
• 2 lbs pumpkin or other winter squash, peeled and chopped into large chinks
• 2 platains, peeled and sliced into thick chunks
• 2 carrot, peeled and sliced
• 2 turnips
• 4 C hearty greeny like Kale or collards chopped
• 4 small potatoes
• 3 C roughly chopped green cabbage
• 1 large tomato, cut into bite-sized chunks
• 3 C taro
• 1 large yam or sweet potatoes
• Anaheim pepper, cut into thin slices
• 1-2 tbs salt
• 5 large springs parsley
• 1 habanero pepper
• 1/2 C tomato sauce
• juice of 1 lime
• 1 onion, cubed
• 1/2 green pepper

Prepare the meat up to one day in advance (meat is optional in this recipe, tofu can be used)

Prepare all vegetables.

In a large pot, bring 15-20 C water to a boil. Add hard vegetables and cook until almost tender. Add the rest of ingredients, cook until all veggies are tender, serve!

Story of the recipe

Once only French colonial masters/plantation owners were allowed to enjoy this dish made by SLAVES. After the Revolution, free Haitians ate this dish as a reminder of its rebellion & to represent Freedom-Emancipation & Independence.