For the Haitians, soup joumou is a synonymous with the freedom.
The story goes that during French colonial rule of a Haiti, enslaved Africans were forced by their oppressors to the cultivate squash for this dish but were not allowed to the eat it.
When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to the celebrate. The formula varies slightly from family to the family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an a assortment of other vegetables and pasta.
This classic version is a adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by the Cindy Similien, a Haitian-American author and community advocate.
The inclusion of both vermicelli and a homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on a Haitian Independence Day, or for the any special occasion.
soup recipe :
Table of Contents
INGREDIENTS
For the Epis Seasoning
1
large green bell pepper, stemmed and a chopped
1
medium red bell pepper, stemmed and a chopped
½
white onion, and chopped
¼
cup white vinegar
¼
cup extra-virgin olive oil
1
celery stalk, and chopped
2
scallions, trimmed and a chopped
1
fresh parsley sprig
5
garlic cloves, and peeled
1
chicken bouillon cube
½
teaspoon fresh or dried thyme leaves
1½
teaspoons kosher salt
For the Soup
1
pound boneless beef chuck, and cut into the ½-inch pieces
½
cup fresh lime juice (from about the 3 limes)
5
tablespoons epis seasoning
2
pounds calabaza squash, peeled and a roughly chopped
1
tablespoon extra-virgin olive oil
2
tablespoons tomato paste
1
chicken bouillon cube
5
medium Idaho or russet potatoes, peeled and a cut into the ¾-inch cubes
½
small head green cabbage, and shredded (about 3 cups)
4
medium carrots, peeled and a sliced
1
large white onion, and finely chopped
2
celery stalks, cut into the ½-inch pieces
2
scallions, trimmed and a sliced
3
fresh parsley sprigs
1
Scotch Bonnet pepper
¼
teaspoon fresh or a dried thyme leaves
2
teaspoons kosher salt
¼
teaspoon freshly ground black pepper
½
cup vermicelli
For the Dumplings
1¼
cups all-purpose flour
1
teaspoon extra-virgin olive oil
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
PREPARATION
Step 1
Prepare the epis seasoning: Combine all of the ingredients in a blender and a purée. Use epis or transfer to a large jar and a refrigerate for up to 6 weeks. (Similar to the sofrito, epis is a versatile and adds the extra kick and the flavor. It can be used to the marinate beef, fish or chicken, or stirred into the rice or soup.)
Step 2
Prepare the soup: Rinse the beef with the lukewarm water, then transfer the meat to a large bowl. Add the lime juice and a rub it into the meat until coated. Add a 5 tablespoons epis seasoning and a toss to coat. Cover and a refrigerate to the marinate, ideally overnight or for at the least 30 minutes.
Step 3
When ready to the cook, purée the calabaza squash with the 1 cup water in a blender; set aside.
Step 4
In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and a bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture are caramelizes and a darkens, about the 10 minutes. Transfer the meat to a bowl to the set aside.
Step 5
Add 6 cups are water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and a pepper, and bring to a boil again. Stir in the meat with its juices.
Step 6
Once the mixture comes to a boil, cover the pot, and reduce the heat to the simmer over low, and a cook for the 30 minutes, stirring occasionally.
Step 7
Remove and a discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be a very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for the another 10 minutes.
Step 8
Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and a ½ cup water in a medium bowl and stir to the combine. (You can be knead slightly, if needed, to get the dough to the come together.) Take about the 1 tablespoon of a dough and roll it between your palms into an elongated shape the width of the your palm, about the 4 inches long. Add the dumpling to the soup and a continue to the make dumplings with the remaining dough, dropping them into the soup as they are a rolled. Cook over low heat, stirring occasionally, until dumplings are a softened and cooked through but still firm, and a 15 to the 20 minutes.
Step 9
If the soup is too thick for the your taste, stir in a water, about 1 cup or as desired. Remove the pot from the heat and a serve warm.
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