Description
Haitian soup joumou celebrates freedom and resilience, blending Caribbean pumpkin with hearty beef and aromatic spices. Generations of tradition simmer in this soul-warming dish that connects you to Haiti’s powerful culinary heritage.
Ingredients
Scale
Protein:
- 1 pound beef stew meat
- 1 pound beef marrow bones
Marinade Ingredients:
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 5 green onions, chopped
- 5 cloves garlic, peeled and base removed
- 1/4 cup fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon water
Spices:
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
Squash and Liquids:
- 2 pounds kabocha squash
- 6 cups water (for cooking squash)
- 2 cups water (for pureeing)
Vegetables and Seasonings:
- 3 medium potatoes, diced large
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 1 medium turnip, diced
- 1 whole green Scotch bonnet pepper (optional, left whole)
- 2 tablespoons beef Better Than Bouillon (or 2 beef bouillon cubes)
- 2 sprigs fresh thyme, tied with butchers twine
- 4 cups water
Final Additions:
- 1 small Savoy cabbage, chopped into ribbons
- 1/2 cup small pasta (like ditali or anellini)
Marinade Liquid:
- 6 tablespoons fresh lime
Instructions
- Marinate the beef by coating it with lime juice in a large bowl, allowing it to rest for a quarter-hour. Thoroughly rinse the meat and marrow bones to remove excess acid.
- Craft a vibrant marinade by blending aromatic ingredients like onion, bell pepper, green onions, garlic, parsley, olive oil, and water until achieving a smooth consistency. Generously coat the beef with this mixture, incorporating spices and ensuring even distribution. Refrigerate for several hours or overnight to enhance flavor penetration.
- Prepare the kabocha squash by carefully washing and slicing, removing seeds. Transfer the marinated beef and bones to a large pot, strategically placing squash wedges on top. Pour water to create a flavorful liquid base. Simmer until squash becomes tender, then carefully extract and cool. Scoop out the flesh and transform into a silky purée by blending with additional water. Reintegrate the smooth squash mixture back into the pot.
- Introduce a medley of root vegetables including potatoes, carrots, celery, and turnip. For those seeking heat, incorporate a Scotch bonnet pepper. Supplement with bouillon and thyme, creating a robust broth. Allow the mixture to boil, then reduce to a gentle simmer for approximately 20 minutes. Periodically stir and adjust seasoning with remaining lime juice and salt.
- Incorporate cabbage and pasta during the final cooking stage, monitoring pasta texture until perfectly cooked. Remove from heat and present this traditional Haitian dish alongside crusty bread for a complete culinary experience.
Notes
- Maximize flavor by marinating beef overnight, allowing spices to deeply penetrate the meat.
- Adjust heat levels with Scotch bonnet pepper, removing seeds for milder taste or adding more for extra spiciness.
- Substitute kabocha squash with butternut or pumpkin if unavailable, maintaining similar creamy consistency.
- Create a vegetarian version by replacing beef with additional root vegetables and using vegetable broth instead of meat-based bouillon.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Haitian
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg