Although many people know January 1st as New Years Day, it is also Haitian Independence Day! If you are not familiar with Haiti and its independence story allow me to share a little piece of my ancestors’ history.

The History:

Haiti is a country on the western hemisphere of a Caribbean Island known as Hispanola. We share the island with the Hispanic country the Dominican Republic. During the time of colonization Haiti was known as the Pearl of the Antilles. That’s because this colony was a serious money maker for France. Long story short in 1791 the slaves on the island revolted and on January 1st ,1804 Haiti made history by becoming the first successful slave rebellion & first black nation in the Western Hemisphere. You might have briefly read a paragraph or two about it in history class. But did you know that the Haitian revolution was essentially the reason behind the French being broke and the United States being able to do the Louisiana Purchase? Yep!

Anyhoo in order to celebrate the newly freed slaves drank Soup Joumou to commemorate their independence. But what is soup Joumou? That’s a good question because up until last year I had no idea what Soup Jumou was made up of. The highlight ingredient in Soup Joumou is squash. It also has a lot of other ingredients: beef chunks, carrots, cabbage, turnips, potatoes, etc, just to name a few.

the prep
Epis ingredients to make the marinade

The Prep:

This year I decided to become a real Haitian and make Soup Joumou to celebrate the New Year and Independence day. The first thing I had to do is ask my godmother and aunty how do I make the soup. Her response was “ Oh its so easy to make, first you ……” (Then she goes on to give me slightly complicated instructions). After speaking to other friends and reading other blogs it seems like this is a commonality with Haitian moms giving recipe tips.

IMG_20170101_115558
Some of the soup ingredients. (I cut way to many potatoes and cabbage.)

Grocery Shopping:

So I went online and looked up a couple of recipes and went food shopping. This experience was something else. I also get a mixture of feelings when grocery shopping for cultural foods. I almost always get a panic attack when I can’t find a main ingredient needed. But it also helps me to check my American privilege. Looking for the ingredients put me in the shoes of many Haitian immigrants. I imagined how they must of felt in a new country trying these ingredients and not being able to.

IMG_20170101_115528
Squash or Joumou

The Cooking:

Soup Joumou is essentially either a two day or all day process.

The core of most Haitian dishes is “epis” which is the equivalent of “sofrito” or marinade. Epis consists of a bunch of herbs and spices blended together.

The beef chunks need to be marinade for at least four hours. Although its better left to marinate overnight.

There’s a series of steps: chopping of vegetables, pureeing of squash, stirring and tasting.

Then finally the eating. While cooking the soup I realized that this is a dish truly filled with love because it is a process to make. I felt connected to my parents and their parents and my ancestors.

Since this was my first time making the soup I don’t quite have a recipe to put up yet. Instead, I’ll just spend time tweaking it until its share worthy!

IMG_20170101_155704
The Finished Product!

Is there a recipe from your family’s culture that you’ve tried making for the first time? What was that like?

Until next time,

Salut!

8 thoughts on “Soup Joumou: A Taste of Independence”

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Tea time!
  • I swear almost every time I drink this brand of water I get bubble guts. Smh (I know probably tmi but I'm a Dietitian and 💩 talk comes with the territory) 
My body is finally starting to adapt to whatever it was that didn't agree with me. 🍶 
Anyhoo, staying hydrated is extremely important during travelling. With all the running around trying to catch the planes trains and buses( and fear of violent stomach craps) I haven't been drinking enough water. and I can tell because I'm starting to have some dehdration symptoms: dry mouth fatigie, headache etc.

So here I am guzzling down this volcanic purified water praying that it doesn't ruin my travels! Lol

#healthytravels #hydration #travelandfood #water #drinkwater #healthylife
  • I only get these fancy juices at the airport when traveling. I know that I'm probably going to eat out a lot and it may not necessarily be the healthiest of foods. Knowing that I'm starting my vacay with a healthy nutrient packed juice makes me feel like I'm preparing for success. Plus I refuse to spend $5+ on a drink I can get for half of the price at my local deli. 🍑🍑🍑
This  juice has a strong beet flavor (eww) I read it wrong and was hoping it was more carrot flavor. But oh well bottoms up!

#catchmeifyoucan #healthyeats #travelhealthy #traveleats #eurotrip #foodblogger #travelandfood #leangreenbeetmachine
  • Is it too late to say hello August? 😁 It's only been a week and this month has been action packed for me. #vedaBLACK is going on and strong. At my job I'm interim manager until they find a replacement for my old boss. I'm going away for a couple of weeks and with all the running around my shoulder is still hurting a bit. 🍬
Because I can't walk and chew gum at the same time I haven't been posting on the website as much as I should. Don't worry I'm still Saluting! 🍶I'm swamped with ideas from all the amazing opportunities I've been having the past couple of months. And I can't wait to share with you all. 🍵
I'll be back in September full throttle! So until then check out the site for oldies but goodies, come back here for updates about my trip, or check out my lifestyle travel blog @doyousalut 
Until next time, 
Salut!
  • Working at the Good Health Day Fair 😊
  • Morning! I'm working at a health fair this morning. Before you go brunching check out @cocktailmanifesto Facebook live demo today at 10am! #veda #vedafood #vedablack #brunching #saturdays #weekendfoodie
  • Hey Saluters! It's FriYaY!!! I have something special for you all! Today's #vedablack blogger is @liahstable the Mastermind behind this collaboration! The first three days has been awesome and it's in huge part because of her! Be sure to check out her Facebook Live cooking demo tonight 7pm Central / 8pm Eastern ! 
#blackfoodbloggers #foodie #foodblogger #veda #vedafood #vedablack #tastyeats
  • Thank you so much to everyone who watched my first ever Facebook Live cooking demo. The video had over 1,000 views last night! In case you missed it you can watch the reply on our Facebook page (link in bio). 🍴
Up next today we have Kisha from @chefkish_dyan making Salmon Papillote! Check out her page tonight at 7pm (facebook.com/thekeyingredientllc) 
#vedablack #blackfoodbloggers #tastyeats #whatsfordinner #yum #greatful #thanksabunch #imfamousnow