HAITI CHERIE
HAITI CHERIE
 

Learn how to make Haitian soup joumou

Soup Joumou is traditionally consumed on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804 where newly freed slaves consumed the soup, a meal forbidden them by their French masters.

MEAT AND PUMPKIN STEPS
2 lbs calabaza fresh pumpkin, peeled and cut into large chunks
1 lb beef bones with marrow
1 lb beef shoulder or 1 lb chuck or 1 lb stewing beef
1 -2 fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff)
RUB
2 scallions, including the green tops, chopped
4 garlic cloves, crushed and minced
1 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons salt
MARINADE
1 shallot, minced
2 scallions, including the green tops, chopped
1 large onion, chopped
2 fresh chives, minced
1 green pepper, sliced thin
2 tablespoons pikliz haitian spicy pickling vinegar (Spicy Vinegar of Haiti - Picklese (Pikliz))
VEGETABLES
4 celery ribs, cut in 1-inch pieces
12 cabbage leaves, cut in 4 pieces each
1 leek, stalk well cleaned & sliced in 1-inch pieces
2 small turnips, peel cut in 1-inch pieces
2 large carrots, peel cut in 1-inch pieces
4 -6 whole cloves
1/2 cup spaghetti (or a little of both mixed with egg noodles) or 1/2 cup macaroni (or a little of both mixed with egg noodles)
2 large potatoes, peeled and cut in 4 pieces each
2 scotch bonnet peppers or 2 habanero peppers, whole with stem and pricked with a fork twice
1 tablespoon butter (optional)
SOUP DUMPLINGS
2 1/4 cups flour
1 teaspoon salt
Directions:

1
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper.
2
Purée pumpkin in the water.
3
While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
4
Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
5
Rub meat with spice mixture. Let it rest for at least 1 hour.
6
Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement.
7
In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
8
Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes.
9
Add celery, cabbage, leek, carrots and whole cloves.
10
Cook, uncovered, for 20 minutes.
11
MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY:.
12
In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
13
Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
14
Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
15
Cook, uncovered, for 20 minutes.
16
Taste it.
17
If it needs more salt and/or pepper, add to taste.
18
ENJOY!



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