Soup Joumou Recipes

Haitian Soup Joumou is more than just soup--this is a symbol Haiti's independence.

Before 1804, the black Haitians were forbidden from touching joumou, a flavorful and aromatic pumpkin savored by their white French masters. When independence was gained, what better way to celebrate than to enjoy what was once forbidden?

So, this is what Haitians traditionally consume Jan. 1, Haiti's Independence Day.

Thanks to the Real Hope For Haiti Rescue Center for this version of the recipe.

Ingredients:
1 lb corned beef or beef stew meat (you can use chicken or goat as well)
water
1 1/2 lbs pumpkin, peeled & diced
2 turnips, diced
1 small onion, finely chopped
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
1 cup milk
1/8 teaspoon nutmeg
1 tablespoon butter
3/4 cup rice, washed (uncooked, not instant)
salt
3/4 teaspoon pepper
2 to 4 teaspoons butter

Instructions:

In a saucepan, cover beef generously with water and boil over medium-low heat, partially covered for 1 hour.

Drain and chop beef into bite-sized pieces.

In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic. Simmer until pumpkin is tender (15 minutes). Discard parsley and thyme.

Transfer pumpkin to food processor with 1/4 cup stock and puree. Return to saucepan and heat through.

Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).

Season with salt and pepper, and mix in remaining garlic.

Serve hot with a little butter in each bowl.

Serving Size: 4


Thanks to Joshua and Liz Daby for this version:

1 lb beef
1 medium butternut squash
1 to 2 cups cabbage
2 carrots
1 cup spinach
1 large onion
4 cloves garlic
6 to 8 cups chicken broth
½ tsp cloves
Black pepper/salt
½ cup macaroni
1 habenero

Instructions:

Brown the meat in some oil, add chopped onion and garlic, sauté.

Add chicken broth, spices and peeled chunked squash.

Add whole habenero, bring mixture to a boil then cover and simmer up to 1 hour.

Add carrots, cabbage (shredded) and spinach.

Cook until carrots are just about tender, add macaroni and cook 5 to 7 minutes more.

This should be thick, the squash falls apart and becomes part of the broth.

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Easy Chicken Creole

Easy Chicken Creole

Ingredients:
1 large onion, chopped
3/4 cup diced green pepper (1 medium)
1 large clove garlic, crushed
3 Tbl. oil
2 Tbl. flour
1 (6oz) can tomato paste
1/4 t. hot pepper sauce
1/2 t. salt
2 cups cubed cooked chicken
1/2 t. sugar
2 1/4 c. chicken broth
black pepper
hot cooked rice

Directions:
In a large skillet, saute onion, green pepper and garlic in oil until tender, stirring occasionally. Add flour; cook and stir just until flour starts to brown. Stir in tomato paste, broth, sugar, salt and pepper sauce. Cook and stir until mixture comes to a boil and thickens. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken and season with pepper. Heat until hot. Serve over hot rice.

Recipe from Town and Country Creole Cooking: Traditional and Modern Recipes of Haiti by Betty and Wally Turnbull

Please send contributions for the blog to jodie.eyberg@gmail.com. We'd love your recipes, "how we were called to adopt" stories, etc.!