HOW TO MAKE SOUP JOUMOU | HAITIAN TRADITION

Start by preparing the ingredients: gather 5 Maggi cubes, 1 cabbage head, 2 cups of celery, 3 cups of carrots, 5 cups of potatoes, and 6 to 8 pounds of fresh squash.

Prepare the meat by generously pouring salt over it and slicing a lime to squeeze the juice over the meat.

Clean the meat with vinegar and lime juice, then rinse it off with water.

Show the different cuts of meat: turkey neck, oxtail, and pork neck bones, and clean them.

Season the cleaned meat with the spices shown earlier and let it marinate for about 30 minutes to 1 hour.

Place the marinated meat in a crock pot and cook it for 6 to 8 hours overnight.

Boil the fresh squash for about 20 to 30 minutes until tender.

Blend the boiled squash until it reaches a nice puree consistency.

Boil the vegetables (celery, carrots, potatoes) in a pot.

After the meat is cooked, add it along with the juices from the crock pot to the pot with the boiled vegetables.

Add the bow tie pasta and spaghetti to the pot, then pour in the squash puree.

Let the soup simmer for about 20 minutes, ensuring the pasta does not overcook and thicken the soup.

Equipment Needed

Allergens