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SERVING ALL MY PATIENTS TRAPPING COOKING HAITIANS PLUS

Transfer the meat to a bowl to set aside. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. In a large pot, heat the oil over medium.When ready to cook, purée the calabaza squash with 1 cup water in a blender set aside.Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes. Add 5 tablespoons epis seasoning and toss to coat.

Add the lime juice and rub it into the meat until coated.

Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl.

It can be used to marinate beef, fish or chicken, or stirred into rice or soup.) (Similar to sofrito, epis is versatile and adds extra kick and flavor. Use epis or transfer to a large jar and refrigerate for up to 6 weeks.

Prepare the epis seasoning: Combine all of the ingredients in a blender and purée.

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.ġ large green bell pepper, stemmed and choppedġ medium red bell pepper, stemmed and choppedġ pound boneless beef chuck, cut into 1/2-inch piecesġ/2 cup fresh lime juice (from about 3 limes)Ģ pounds calabaza squash, peeled and roughly choppedĥ medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubesġ/2 small head green cabbage, shredded (about 3 cups)Ģ celery stalks, cut into 1/2-inch pieces 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 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. 1, 1804, they ate soup joumou to celebrate. When Haitians won their independence on Jan. 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.

Soup can be made 3 days ahead cover and chill, or freeze up to 3 months.įor Haitians, soup joumou is synonymous with freedom.

Divide soup among bowls and serve with bread alongside. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.

Add oil, butter, and remaining 1 Tbsp.Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp.

Using tongs or a slotted spoon, transfer squash to a blender. Cook until squash is fork-tender, 20–25 minutes. Add squash to pot on top of beef, cover, and return to a simmer.Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes. Heat 5 cups broth in very large stock pot over medium.Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight. Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl.Transfer beef to a colander and rinse with water. Swish beef shank and stew beef in vinegar to rinse.

SERVING ALL MY PATIENTS TRAPPING COOKING HAITIANS PLUS

1 cup plus 1 tablespoon distilled white vinegar, dividedġ pound beef shank, meat cut off bones into 1" cubesġ pound stew beef (preferably chuck) cut into 1" cubesģ tablespoons fresh lime juice (from about 1 lime)ġ medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunksģ large russet potatoes (about 2 pounds), finely choppedġ/2 small green cabbage (about 1 pound), very thinly slicedġ leek, white and pale-green parts only, finely choppedġ/2 teaspoon freshly ground black pepper, plus moreĪ very large stock pot (at least 10 quarts)