Keeping in mind that mother nature has a knack for playing tricks on us these days and that half the population seems to have a runny nose. Joumou makes for a very heart & soul warming meal.
Ask someone Haitian what Joumou means to them and the history & memory floodgates will open wide. You see, not only is this soup seriously delicious, but it's also a celebration of Haiti and it's hard won independence.
Makes 12-15 servings
High in iron, vitamin A, vitamin B6, vitamin B12, vitamin C
- 1 1lb of beef
- 1/2 cup of olive oil
- water as needed
- 1 large scallions, diced
- 1 half medium cabbage, diced
- 2 potatoes, peeled and chopped
- 2 cassava chopped
- 2 butternut squash, peeled and chopped
- 2 turnips, peeled and chopped
- 1 stalk of celery chopped
- 3 medium carrots, chopped
- 1 tablespoon of tomato paste
- 1 scotch bonnet pepper
- 4 parsley sprigs
Meat seasoning spices:
- 1 tsp black pepper
- 1 tsp thyme
- 2 shallots, diced
- 1 tsp jerk spice
- 2 chicken bouillon cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- Marinate the meat overnight or for at least 1 hour.
- Place the seasoned meat in a stockpot and cover with water.
- Add oil and let boil over high heat. Keep covered until the water has evaporated.
- Uncover, stir and simmer a few drips of water occasionally until meat is browned
- Stir in one tbsp of tomato paste. Remove meat and set aside pot for the vegetables.
- In a separate bowl, cut into small pieces the large green onion and half medium cabbage.
- Peel & cube the potato, yam, butternut squash, carrots, and turnip.
- Wash the vegetables. Add to a separate pot of boiling water.
- Cover and cook over high heat for about an hour. Reduce heat and add scotch bonnet pepper or jalapeno pepper.
- Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree.
- For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
- Add parsley & thyme
- Let it all simmer until tender.
- Combine meat into soup. Serve hot.
Per serving: 190 calories, 8.5 g fat, 2.4 g fiber
Nutritional analysis provided by Calorie Count