Name: Soup Joumou
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 1 kg beef chuck, cut into chunks; 120 ml sour orange juice (or lime juice); 90 g epis (Haitian green seasoning), see griot recipe; 2 tsp salt; 1 count calabaza squash, peeled and cut into chunks; 3 l water or beef stock; 2 count carrots, sliced; 2 count potatoes, cubed; 1 count green cabbage, roughly chopped; 2 count celery stalks, sliced; 1 count Scotch bonnet pepper, whole; 100 g small pasta (vermicelli or elbow), broken up

Method

Marinate the beef

Toss the beef chunks with the sour orange juice, epis and salt, and let it marinate.

Some cooks marinate the beef overnight — an hour is the honest minimum for the citrus to start working.

60 min

Brown the beef

Brown the marinated beef in a large pot over high heat until seared on all sides.

8 min

Simmer the squash into the broth

Add the calabaza squash and water or stock, bring to a boil, then simmer until the squash is completely broken down and the broth turns thick and golden.

The squash is meant to dissolve entirely into the broth — this is what gives soup joumou its characteristic thick, golden body.

80 min

Blend the base smooth

Blend the soup base, or pass it through a sieve, until smooth, then return it to the pot.

Add the vegetables

Add the carrots, potatoes, cabbage, celery and whole Scotch bonnet, and simmer until the vegetables are tender.

20 min

Cook the pasta in the soup

Stir in the pasta and simmer until it is just cooked through.

8 min

Season and serve

Remove the whole Scotch bonnet, taste and adjust the salt, and serve the soup hot in deep bowls.

Soup Joumou

Ingredients

Method

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