I can't believe that I had forgotten about Haitian Independence Day today, and most importantly, I had forgotten all about soup joumou! True, I have never had soup joumou, but this is one Haitian tradition that is mandatory to partake in at least once for anyone who has a serious love of Haitian culture, and as some of you might know, I really love Haitian culture and its delicious cuisine. So, what is soup joumou and why is it important today?Soup joumou translates, basically, as pumpkin soup and is something traditionally eaten on New Year's Day, like black eyed peas in the American South. However, it is more linked to Haitian Independence than to the new year. Reportedly (although I've read different stories) joumou is a fragrant kind of winter squash - kind of like butternut squash or calabaza - that was off-limits to slaves under the French. Additionally, the consumption of soup was said to be something only available to Whites, and African slaves (and freed Mulattos, as well) were prohibited from drinking soups. After Haiti finally gained its independence on January 1st, 1804, this was the soup chosen to mark the Haitian people's newfound freedom, for it symbolized something that was unjustly off-limits to them but that they finally earned through their own hard work...and there was a lot of hard work involved. Not only did Haitians have to overthrow their slave owners, but attacks from other European colonial powers who saw Haiti as free for the taking, as well as Napoleon's troops who wanted to annihilate the Haitians and take over France's lost colony. It's not generally talked about, but Haiti's independence sparked the independence of other Latin American countries, and it was Haiti who helped liberate The Dominican Republic, aided Simon Bolívar in the liberation of South America and forced Latin America to enforce freedom for all its people and abolish slavery.
Soup Joumou contains joumou (pumpkin), beef, potatoes, any number of vegetables, and pasta. Like most Haitian cuisine, it's filling and aromatic with scotch bonnet chiles, cloves, and thyme....but especially with this dish, I think a good measure of pride is added into the pot. Sadly, I missed this delicacy in 2012 for lack of a Haitian manman (mother) and lack of planning. If you want to try it next year and don't have a Haitian manman, yourself, I heard from a reputable source that Chez Le Bebe, known as the best Haitian restaurant in Miami (and renowned for its Legim) makes an exemplary rendition.
Happy New Year & Happy Independence Day, Ayiti cheri!
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Actually, joumou is butternut squash.
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