Haitians took to eating Soup Joumou to celebrate the world’s first and only successful revolution of enslaved people resulting in an independent nation.
Soup Joumou
Yield: 6–8 servings
This recipe is taken from Leah Penniman’s book Farming While Black(Chelsea Green Publishing, November 2018) and is reprinted with permission from the publisher.
Ingredients
1 pound Kabocha squash or Caribbean pumpkin, peeled and chopped
Oil (canola, safflower, or sunflower)
4 cloves garlic, crushed
1 celery stalk, chopped
1 large onion, chopped
2 potatoes, chopped
1/2 pound cabbage, chopped
1 turnip, diced
2 carrots, chopped
2 leeks or scallions, chopped
1 can (12 ounces/360 ml) whole coconut milk
8 cups (2 L) water
1 cup sweet corn, fresh or canned
1 tablespoon chopped parsley
1 whole Scotch bonnet pepper or other spicy pepper
1 tablespoon lime juice
2 whole cloves
Salt
Pepper
Thyme
Splash of sweetener (optional)
8 ounces (226 g) pasta (optional)
Directions
Coat the squash/pumpkin in oil and roast until golden brown and tender. Simultaneously, in a separate pan, roast the remaining vegetables (except the corn, parsley, and hot pepper) in oil and a bit of salt until golden and tender. Blend the cooked squash with the coconut milk in a blender or food processor, then add this to the water in a medium stockpot and bring to a low boil. Stir in the roasted vegetables and the corn, parsley, and hot pepper. Add spices to taste. Cook for 15 to 20 minutes to blend the flavors. If you are using pasta, add it when there are 10 remaining minutes of cook time.
Note: The squash and hot peppers are essential ingredients. All other ingredients can be replaced with similar vegetables that are locally available.
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