The Twentieth year of the Twenty-First Century will definitely make the history books, for several reasons, but few good. Like many of you, the end of 2020 couldn’t come soon enough for me, but I realize that being done with last year is less important than how we approach to the new year.
In Haiti, January first is much more than a time to celebrate a New Year. It is the celebration of a revolution won, and of the beginning of Haitian’s first year of freedom from being enslaved, 1804. Each January, they celebrate their victory over Napoleon’s Army, the only successful revolution of enslaved people in modern history, with a deliciously satisfying bowl of Soup Joumou (Pumpkin Soup).
History tells us of the importance of soup joumou, a dish very popular with the French slave holders, who forced the enslaved Africans of Haiti to prepare and serve it regularly, while forbidding them from consuming it themselves. Jenna Chrisphonte writes in her Washington Post article, “Every Jan. 1, millions of Haitians in Haiti and throughout the Haitian diaspora delight in soup joumou with family and friends as an act of perpetual restoration, communion and hope.” She continues, “Soupe joumou, with its deep historic symbolism, is the holy grail of Haitian food, encouraging people to remember the past while also welcoming the future.”
All of us at HAM are deeply grateful for your continued support. You are making a tangible difference in the lives of those living in the communities we serve. As we all move forward into the new year, I suggest we all think about what we are grateful for in this world and follow the example of the Haitian people in welcoming the future with hope. It certainly wouldn’t hurt to make a pot of soup joumou for ourselves as well. There are lots of Soup Joumou recipes on the internet, like the one Jenna Chrisphonte published one in her Washington Post article. If you’re a non-meat eater like me, you can even find a (non-traditional) vegan version.
Bon Ane! Tracee
Jenna Chrisphonte’s article, “Soupe joumou, a symbol of freedom and hope, is a New Year’s Day tradition for Haitians everywhere,” appeared in the Washington Post on Dec. 22, 2020.
Recipe for Soup Joumou
Rosedanie Cadet, Haitian Chef and Friend of Healing Art Missions, (currently living on Orcas Island) shared her recipe for Soup Joumou - the real deal. The secret is in the spices.
This herb blend is what gives Haitian Cuisine it’s distinctive flavor.
Use it to marinate meats, flavor rice and beans, and soups and stews
Haitian Spice (Epis)
· 10 Sprigs of parsley
· 1 Onion
· 2 celery stalks
· 2 cups cilantro
· 2 Green Bell Peppers (if green peppers upset your stomach, try red or yellow ones)
· 3 scallion stalks
· 6 sprigs of Thyme
· 4 Heads of garlic
· 1 scotch bonnet pepper
· 2 tbs of Lime juice or 1 lime
· 1/4 cup of Extra Virgin Olive Oil
· 1 tbs of white or apple cider Vinegar
Step 1
Remove stems and seed from ingredients according to your preference.
Step 2
In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar.
Step 3
Puree ingredients and then slowly add the olive oil until ingredients have an even consistency.
Step 4
Pour the epis into the 32 ounce container and refrigerate until needed.
Soup Joumou
Ingredients
· 1 pound(s) Beef Stew Meat (w/ bone if possible)
· 10 cup(s) Water
· 1 Scotch Bonnet Pepper
· 2 pound(s) Pumpkin (Kabocha or blue hubbard)
· 2 Peeled Carrots
· 2 Celery Stalks
· 5 Parsley Sprigs
· 1 cup(s) Diced yellow Onions
· 2 Peeled Turnips diced
· 2 Potatoes Cubed
· 1/2 pound(s) Cabbage chopped finely
· 1 pound(s) elbow macaroni
· 2 Limes
· ¼ cup of oil
Step 1
Clean meat with lime, rinse with hot water and drain.
Step 2
Marinate meat Epis (Haitian herb blend) (Best to do this 1-21 hours ahead)
Step 3
In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes.
Puree pumpkin in the cooking water.
Step 4
Heat oil in a medium stockpot, add the meat making sure there are no pieces on top of each other, .and brown. Do in batches if necessary.
Step 5
Cook covered over medium heat for 20 minutes.
Step 6
Add 3 cups water and puree pumpkin and bring to a boil.
Step 7
Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato and parsley to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. ( The whole scotch bonnet is for flavoring not to make the soup "hot". Remember to find and remove the pepper as you stir the soup and remove it before it bursts)
Step 8
Cook elbow macaroni to al dente, drain and add to soup
Step 9
Taste and add salt, black pepper and additional Epis to hot pepper to taste.
Step 10
Turn off the heat, cover the pot until service