Soup joumou recipe

The squash soup enslaved Haitians were forbidden to eat, cooked every January 1st to mark independence.

2 hours and 50 minutesmedium12 ingredients

Ingredients

• 1500 g giraumon squash
• 700 g beef shank
• 4 tbsp epis seasoning base
• 300 g malanga
• 400 g potatoes
• 3 carrots
• 300 g green cabbage
• 1 turnip
• 100 g vermicelli pasta
• 1 scotch bonnet pepper
• 2 limes
• 2 tsp salt

How to make Soup joumou

1. Rub 700 g of beef shank with the juice of 2 limes, rinse it, then marinate it with 4 tablespoons of epis for at least 1 hour, overnight if you can.
2. Simmer the beef in 2.5 litres of water for about 1 hour, skimming, until it is tender.
3. Meanwhile boil 1.5 kg of peeled giraumon squash in water for 25 minutes, then blend it with its cooking water into a smooth purée.
4. Stir the squash purée into the beef broth: only the squash is blended, never the whole soup.
5. Add 300 g of malanga, 400 g of potatoes, 1 diced turnip and 3 sliced carrots, and simmer 20 minutes.
6. Add 300 g of shredded green cabbage and 100 g of vermicelli, and cook 10 more minutes.
7. Drop 1 whole scotch bonnet into the pot for the last 10 minutes without piercing it, then fish it out before serving.
8. Season with salt, check that the soup is thick but still has whole pieces in it, and serve very hot with bread.

Get Copper on the App Store

More dishes from Haiti →