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Soup Joumou Recipe

Time
2 hours, plus marinating
Christopher Simpson for The New York Times. Food Stylist; Simon Andrews.
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the brot ....

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With a Fortifying Soup, Haitians Share Their Pride in Independence

With a Fortifying Soup, Haitians Share Their Pride in Independence
Even in the pandemic, they’ll celebrate Jan. 1 by doling out soup joumou, a dish defined by national and familial traditions.
Soup joumou is traditionally made with squash, beef, pasta and assorted vegetables. This version, from the New York author Cindy Similien, includes handmade dumplings.Credit.Christopher Simpson for The New York Times. Food Stylist; Simon Andrews.
By Priya Krishna
Dec. 29, 2020
To make soup joumou, the chef Wesly Jean Simon insists, you must first find the biggest pot in your kitchen.
“You cannot make a small pot of soup joumou,” he said, as there are so many components to the aromatic, orange-yellow squash soup, and it is meant to be shared with others. ....

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