There’s no other dish as famous soup joumoun for us Haitians to celebrate the new year. Soup joumou (pronounced “joo-moo”) is the soup of Independence, the soup of remembrance, and the soup that celebrates the new year. The soul-warming dish commemorates January 1, 1804, the date of Haiti’s liberation from France. The soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, we (Haitians ) took to eating it to celebrate the world’s first and only successful slave revolution resulting in an independent nation.
photo credit @maglafemmecreole instagram
The soup is gaining serious fame
With each year that passes by, the soup is becoming more famous. As of last year the nationally known grocery store Whole Foods Market have released a soup joumou recipe and a little history about the soup. As side note, Whole Foods Market also sells Mangoes from Haiti.
- 2 lbs beef soup neck bones mixed with beef for stew (1 pound each)
- 2 limes, juice reserved
- 3/4 cup epis
- 1 teaspoon garlic powder
- 1 teaspoon salt-free blended herbs
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1/8 teaspoon clove powder
- 1 bouillon cube
- 2 tablespoons cooking margarine
- 2 to 2 1/2 lbs pumpkin & Kabocha squash, peeled & cut into large cubes.
- 2 cups of cabbage (about half of a small cabbage sliced)
- 3 medium carrots, peeled & sliced (1 inch round pieces)
- 3 stalks of celery, sliced
- 3 sprigs of parsley
- 2 sprigs of thyme
- 1 small onion, sliced
- 4 cloves garlic, crushed
- 1/3 cup sliced bell peppers
- 1 scotch bonnet/hot pepper
- 2 small turnips, peeled & cut into quarters
- 2 small cho cho’s peeled & sliced
- 5 potatoes, peeled & cut in halves
- 2 medium malanga’s peeled & cubed
- 1/2 cup Rigatoni pasta
- In a large bowl clean beef chunks by pouring the juice of one lime on meat and rubbing each piece throughly with lime halves, set aside the juice of the other lime.
- Rinse meat off with cold water then add epis, salt, blended herbs, seasoned salt and garlic powder. Work spices into meat until well distributed, cover and set aside.
- Bring 16-18 cups of water to a boil in a large pot on high flame. Once boiled add meat and pumpkin and cook for 20-30 mins or until pumpkin is fork tender.
- Remove cooked pumpkin and squash from the pot. Using a strainer and a large bowl, place strainer over the bowl and begin to mash pumpkin & squash using a spoon. Use liquid from pot to help get your puree to a smoother consistency while mashing.
- On a medium flame, pour puree into pot followed by garlic, clove powder, cooking margarine and bouillon cube. At this point you can salt to taste to suit your preference.
- Add cabbage, celery, carrots, cho cho, malanga, turnips, potatoes, parsley, thyme hot pepper, bell peppers, onions and stir. Let cook for 30 minutes or until vegetables are tender.
- Add lime juice and rigatoni and let cook for another 15 to 20 minutes. Serve hot and enjoy!
Soup joumou will remain a tradition that keep the memories of the victory carried by our ancestors.