Haiti Uncovered a Regional Adventure Into the Art of Haitian Cuisine Nadege Fleurimond

Cooking with Concern: Haitian Soup Joumou

December half dozen, 2021

"Soup joumou to Haitians is more than soup, it is the representation of the humanity for enslaved Black people, and a symbol of liberty."

This year the Concern Global Gala: Unite to Fight Hunger is all about the ability of nutrient. That'due south why we've partnered with some amazing chefs to stand united to fight global hunger. As a special treat, nosotros will exist sharing a few recipes from the Concern Global Gala that celebrate the human spirit and the power of nutrient in the countries nosotros operate.

Nadege Fleurimond (Photo: Instagram)

Nadege Fleurimond signed the Chefs United Statement as a culinary entrepreneur and writer of Republic of haiti Uncovered: A Regional Take a chance into the Art of Haitian Cuisine and Gustation of Solitude: A Culinary Journal. She draws from her Haitian heritage to effortlessly fuse the traditional and the mod. Equally a passionate innovator who harnesses her skills, creative inspiration and dearest of nutrient to serve communities through the realms of the culinary arts and entrepreneurship, she shares the history behind the post-obit soup joumou recipe to try at home.

Soup joumou to Haitians is more than than soup, information technology is the representation of the humanity for enslaved Blackness people, and a symbol of freedom. Enslaved Haitians were not immune to have this delicious and aromatic pumpkin soup, a favorite of the French colonial rulers. On Sunday, January 1, 1804, when the enslaved gained their freedom, they celebrated with music and food in the Place d'Armes, in the city of Gonaives. And the soup was served to all.

Haitians around the globe swallow soup joumou equally a symbol of freedom on January 1—and often refer to information technology as "Liberty Soup."

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Haitian Soup Joumou

Serving Size: ten-12

Soup Ingredients

• ane cup distilled white vinegar, divided
• one whole lime cut in half
• 2 pounds of beefiness (mixture of chuck, beef stew, soup bones)
• 1 cup Epis
• three tablespoons fresh lime juice
• 1 tablespoon seasoned table salt
• one medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or one butternut squash (about 2 pounds), peeled, cut into two″ chunks
• ii large Idaho potatoes cut into cubes
• 2 carrots (about one pound), sliced
• 1/iv small green cabbage (near 1/2 pound), very thinly sliced
• 1 medium onion, sliced
• 1 celery stalk, coarsely chopped
• 1 leek, white and pale-green parts just, finely chopped
• 2 small turnips, finely chopped
• 1 light-green Scotch bonnet or habanero
• i cup of rigatoni
• vi whole cloves
• one teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons of kosher salt
• one/2 teaspoon freshly footing black pepper
• i parsley sprig
• 1 thyme sprig
• 2 tablespoons olive oil
• i tablespoon unsalted butter
• Water

Epis seasoning ingredients

• 1/iv medium onion
• 1/ii green bell pepper, chopped
• 1/two red bong pepper, chopped
• 1/ii yellow bell pepper, chopped
• 10 scallions, chopped
• 12 garlic cloves, chopped
• one cup parsley, chopped
• 2 sprigs of thyme (but the leaves)
• 1/iv loving cup olive or canola oil

Cooking Instructions

Start with the Haitian epis seasoning and place all ingredients in a blender/food processor and blend.

Pour 1 loving cup vinegar into a big bowl. Classy beef in vinegar. Squeeze lime halves and clean meat the Caribbean way by rubbing the meat with the inside of the lime pieces. Rinse with cold water, strain and gear up meat aside in large soup pot.

Add oil, i/two cup ofepis seasoning, ii tablespoon lime juice, and seasoned table salt to pot with meat. Toss to glaze, and let marinade at least 30 minutes, preferably overnight.

After marinading, bring meat pot to medium heat and add in 2 cups of water. Cover and allow simmer for xl minutes continuously adding water until meat is soft.

In a split up pot add squash and with 4 cups of water. Cook on medium heat until squash is fork tender, most 25 minutes.

In one case cooked, purée squash in a blender or food processor. Add to pot of cooked meat.

Still on medium heat, add additional 5 cups of h2o to pot with soup. Add potatoes, carrots, cabbage, onion, celery, leek, turnips, cloves, garlic pulverization, onion powder, salt, pepper, a pinch of cayenne, parsley and thyme. Ensure liquid is at to the lowest degree two Inches above veggies and meat.

Add h2o as necessary.

Simmer, uncovered, until vegetables are tender about 25-30 minutes.

Add in Rigatoni, butter and remaining ane tablespoon of lime juice, simmer on low until pasta is cooked, most 10-12 minutes.

Sense of taste and adjust seasonings as needed.

The missing ingredient

Despite a vibrant, flavorful culinary heritage, Haiti remains one of the height 10 hungriest countries in the world . With ii.vi million Haitians in demand of humanitarian assistance and 46% of the population food insecure, Concern needs your support to deliver life-saving programs to the about vulnerable people in the hardest-to-reach places facing hunger.

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Source: https://www.concernusa.org/story/cooking-with-concern-haitian-soup-jamou/