Soup Joumou

Soup Joumou, also known as “Haitian Independence Soup,” is a traditional Haitian dish with a rich historical and cultural significance. Its origins are deeply intertwined with the history of Haiti and its fight for independence.

In the late 18th century, Haiti was a French colony known as Saint-Domingue, and it was one of the most profitable slave colonies in the world due to its extensive sugarcane and coffee plantations. Slavery and brutal conditions were the norm, as enslaved Africans were subjected to harsh labor and oppression.

On August 22, 1791, a massive slave revolt known as the Haitian Revolution began. Led by figures like Toussaint Louverture, Jean-Jacques Dessalines, and Henri Christophe, the enslaved population fought for their freedom and independence from French colonial rule. After years of struggle, battles, and negotiations, Haiti finally declared its independence on January 1, 1804, becoming the first independent Black republic in the world.

Soup Joumou holds special significance in this context. Before independence, soup made with pumpkin was considered a delicacy enjoyed by the French colonial masters. Enslaved Africans were forbidden from consuming this dish. However, once Haiti achieved its independence, the formerly enslaved population reclaimed their right to enjoy this once-forbidden meal. Soup Joumou became a symbol of liberty, freedom, and the overthrow of oppression.

The soup itself is a hearty, flavorful dish made with a base of pumpkin blended with vegetables, beef or other meats, and spices. It’s often enjoyed on January 1st, Haitian Independence Day, to commemorate the historical moment when Haiti cast off the shackles of slavery and gained its freedom.

Soup Joumou is more than just a culinary creation; it’s a testament to the resilience, determination, and strength of the Haitian people who fought for their liberation. It serves as a reminder of the country’s history, struggles, and triumphs, and it continues to be a cherished tradition passed down through generations.

Here’s a great recipe for making a delicious and authentic Haitian Soup Joumou:

Ingredients:

For the broth:

• 1 pound beef stew meat, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 leek, cleaned and chopped (white and light green parts only)
• 1 scotch bonnet pepper or habanero pepper (for flavor, not too spicy)
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1 teaspoon ground cloves
• Salt and pepper to taste
• Water

For the soup:

• 1 medium pumpkin (about 4-5 pounds), peeled, seeded, and cut into chunks

  

• 2 potatoes, peeled and cut into chunks
• 2 carrots, peeled and chopped
• 2 turnips, peeled and chopped
• 1 plantain, peeled and cut into chunks
• 1 cup diced cabbage
• 1 cup diced butternut squash
• 1 cup pasta (such as macaroni or ditalini)
• 2 tablespoons butter
• 2 tablespoons oil
• Salt and pepper to taste

Instructions:

1. Prepare the Broth:
   • In a large pot, heat oil over medium-high heat. Add the beef stew meat and brown it on all sides.
   • Add chopped onion, garlic, celery, carrots, leek, and scotch bonnet pepper. Sauté until the vegetables are softened and aromatic.
   • Add thyme, parsley, ground cloves, salt, and pepper. Stir to combine.
   • Cover the ingredients with water (about 8-10 cups), bring to a boil, then reduce the heat to low. Let the broth simmer for 1-2 hours, skimming any foam that rises to the surface.
2. Prepare the Vegetables:
   • In another pot, boil the pumpkin, potatoes, carrots, turnips, and plantain in water until tender. Drain and set aside.
3. Blend the Broth:
   • Remove the beef and vegetables from the broth, leaving the liquid. Discard the scotch bonnet pepper.
   • Using a blender or an immersion blender, blend the broth until smooth. Return it to the pot.
4. Combine Broth and Vegetables:
   • Add the boiled vegetables (pumpkin, potatoes, carrots, turnips, plantain) to the blended broth and stir to combine.
   • Add diced cabbage, butternut squash, and pasta to the pot. Simmer until the pasta is cooked and the vegetables are tender.
5. Add Beef and Season:
   • Return the browned beef to the soup and let it simmer for an additional 15-20 minutes.
   • Adjust the seasoning with salt and pepper according to taste.
6. Finish the Soup:
   • In a small pan, melt butter over medium heat until it starts to brown slightly. Drizzle the browned butter over the soup to add richness and flavor.
7. Serve:
   • Ladle the soup into bowls and serve hot, garnished with chopped parsley if desired.

Enjoy this hearty and flavorful Soup Joumou as a tribute to Haitian history and culture!