I joined a Haitian Joumou Recipe cooking class. Our group met in the kitchen to tackle this popular dish one step at the same time. Joumou is a thick soup made with squash, beef, vegetables and pasta. First I saw how colorful the ingredients were.
The squash was dark orange, the cabbage and celery were yellow and the carrots and potatoes were earthy colors. As we began cutting and getting everything prepared I realized this wasn’t a soup – it was really a meal.
First we prepared the squash by peeling and cutting into small pieces. This made the Haitian Joumou Recipe thick and a little sweet. The beef had been grilled on high heat and infused with low sodium beef broth. This made it taste better and we made the dish healthier by decreasing the amount of sodium content.
The soup was tasty and smelled great with the onions, garlic and dehydrated thyme added during cooking. The key ingredient was broken spaghetti or vermicelli, which made the soup hearty and filling.
One that we noticed in the class was that we worked on making the Haitian Joumou Recipe healthier. The teacher told me how to make the recipe healthier. For example, replacing butter or other fats with olive oil made a dish healthier and lighter.
Veggies like carrots, potatoes, cabbage, celery and iced peas supplied some vitamins, fiber and minerals. Fresh parsley at the end made it taste better and added more antioxidants.
To make the Haitian Joumou Recipe healthier, here are a few ways to do it without losing the flavor. One idea we learned in class was to eat less beef or use leaner cuts instead to lower the fat content.
Another option is adding more vegetables like kale or spinach to get more minerals and vitamins. Adding fiber to a dish like whole wheat spaghetti instead of regular pasta can make it healthier.
At the end of the class, everyone brought home their own version of the Haitian Joumou Recipe. We got good notes on the nutritive value of each ingredient and how to change things up according to dietary requirements. Making it ourselves helped us understand the ingredients and how the flavors combine.
This class demonstrated that small changes can easily transform the traditional Haitian Joumou Recipe into a lighter meal with all the flavors that make it unique.
Ingredients For the Haitian Joumou Recipe
Squash (such as calabaza or butternut squash), peeled, seeds removed, and chopped
Beef (preferably chuck), cut into small cubes
Water
Low-sodium Chicken or Beef broth
Chopped Medium Onion
Minced Garlic Cloves
Peeled and Chopped Carrots
Peeled and Chopped Potatoes
Sliced Cabbage
Chopped Celery
Frozen Peas
Chopped Bell Pepper
Spaghetti or Vermicelli Broken Into Smaller Pieces
Olive Oil
Dried Thyme
Ground Cloves
Ground Black Pepper
Salt
Fresh Parsley
Cooking Instructions For the Haitian Joumou Recipe
- In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion and minced garlic to the pot and sauté until they become soft and fragrant. Stir in the chopped squash and cook for about 5 minutes until slightly softened.
- Pour in the water and broth, then add the beef cubes back to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the squash is tender.
- Use an immersion blender or a regular blender to puree the squash and liquid mixture until smooth. Be careful when blending hot liquids, and make sure to allow steam to escape.
- Add the carrots, potatoes, cabbage, celery, peas, and bell pepper to the pot. Stir in the thyme, ground cloves, black pepper, and salt to taste. Bring the soup back to a boil, then lower the heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Add the broken spaghetti or vermicelli to the pot and cook for an additional 10-12 minutes, or until the pasta is cooked through.
- Taste and adjust the seasonings as needed.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Joumou Recipe
Q: What is the significance of the Haitian Joumou recipe in Haitian culture?
A: The Haitian Joumou recipe holds deep cultural and historical significance, as it symbolizes Haiti’s independence from French colonial rule. Traditionally, the dish was reserved for French colonizers, but following Haiti’s independence on January 1, 1804, it became a symbol of freedom. To this day, Haitian families prepare the Haitian Joumou recipe on New Year’s Day to celebrate their ancestors’ liberation and resilience. The soup is made from squash, vegetables, meat, and spices, reflecting Haiti’s rich culinary heritage and the unity of the Haitian people.
Q: What ingredients are needed to prepare a traditional Haitian Joumou recipe?
A: To prepare a traditional Haitian Joumou recipe, you will need calabaza squash (also known as joumou), beef (or other preferred meats), potatoes, carrots, cabbage, and various seasonings such as thyme, parsley, garlic, and onions. Additionally, pasta or noodles are often included in the soup to add heartiness. Some cooks may also incorporate spices like cloves and scotch bonnet peppers for extra heat. The Haitian Joumou recipe relies on a well-balanced blend of vegetables, spices, and meat to create a flavorful and nourishing soup that is enjoyed by many.
Q: Can the Haitian Joumou recipe be made vegetarian or vegan?
A: Yes, the Haitian Joumou recipe can be easily adapted to suit vegetarian or vegan preferences by omitting the meat and focusing on the rich variety of vegetables and seasonings. The primary ingredient, calabaza squash, remains the star of the dish, providing a creamy texture and slightly sweet flavor. You can replace the beef or meat stock with vegetable broth and add more hearty vegetables such as sweet potatoes, turnips, or lentils for additional texture and nutrition. This version of the Haitian Joumou recipe maintains the dish’s cultural significance while making it accessible to those following a plant-based diet.
Q: How long does it take to cook the Haitian Joumou recipe from start to finish?
A: The time to prepare and cook the Haitian Joumou recipe varies depending on the method and ingredients used. On average, it takes about 2 to 3 hours to prepare the soup from start to finish. This includes the time to peel and cook the squash, simmer the beef or other meats, and allow the flavors from the vegetables and spices to meld together. While it may seem time-consuming, the process is important for developing the rich, savory taste that defines the Haitian Joumou recipe. Many people view the cooking process as a meaningful way to honor tradition.
Q: What is the best way to store leftovers of the Haitian Joumou recipe?
A: Leftovers of the Haitian Joumou recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to intensify as the soup sits, making it even more delicious when reheated. If you plan to freeze the soup, it can last for up to 3 months in a freezer-safe container. When reheating, it’s best to thaw the Haitian Joumou recipe in the refrigerator overnight before gently warming it on the stove to preserve its texture and flavor. Always ensure the soup is fully reheated before serving to maintain its rich and hearty consistency.
Haitian Joumou Recipe
Equipment
- Large Pot
- cutting board
- Sharp knife
- Vegetable Peeler
- Immersion blender or regular blender
- Wooden spoon or spatula
- ladle
- Measuring cups and spoons
Ingredients
- 2 lbs of squash (such as calabaza or butternut squash), peeled, seeds removed, and chopped
- 1 lb of beef (preferably chuck), cut into small cubes
- 4 cups water
- 4 cups low-sodium chicken or beef broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- cup sliced cabbage
- cup chopped celery
- cup frozen peas
- cup chopped bell pepper
- 8 oz of spaghetti or vermicelli, broken into smaller pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp ground cloves
- 1 tsp ground black pepper
- Salt, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion and minced garlic to the pot and sauté until they become soft and fragrant.
- Stir in the chopped squash and cook for about 5 minutes until slightly softened.
- Pour in the water and broth, then add the beef cubes back to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the squash is tender.
- Use an immersion blender or a regular blender to puree the squash and liquid mixture until smooth. Be careful when blending hot liquids, and make sure to allow steam to escape.
- Add the carrots, potatoes, cabbage, celery, peas, and bell pepper to the pot. Stir in the thyme, ground cloves, black pepper, and salt to taste.
- Bring the soup back to a boil, then lower the heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Add the broken spaghetti or vermicelli to the pot and cook for an additional 10-12 minutes, or until the pasta is cooked through.
- Taste and adjust the seasonings as needed.
- Serve the soup hot, garnished with fresh parsley.
1 comment
The haitian joumou recipe was a great experience. I liked it from the first bite. It’s a dish I found myself appreciating more with each spoonful. A solid choice for sure.
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