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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 broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.
Soup Joumou is served every year on the 1st of January as the Haitian nation celebrate its Independence. Easily make our traditional Haitian Squash Soup here.
Soup Joumou - Haitian Squash Soup-Ingredients - Savory Thoughts.
Every January 1st, “Soup Joumou” is a must for us Haitians. My mother even began cooking hers on New Year’s Eve. My children love it and my non-Haitian Friends have been enjoying it. Apparently, the root of our soup Joumou, which is squash soup, dated way back to our independence in 1804. It seems like Haitian slaves were not allowed to have that soup; only the masters could eat it. When we obtained our independence in 1804, the slaves were finally able to consume that delectable soup. As far as I know, wherever Haitians reside, you will find a huge