Soup Joumou Flavor Mix
Squash, turmeric powder (saffron)
2 packets of 3oz / 85g of pumpkin + 2 small packets of celery sorrel
How to Prepare:
3 1/2 liters of meat and vegetables stock. Dilute 1 packet of Joumoula in 1/2 liter of the stock. Pour this mixture in the rest of the stock. Flavor with a garnish bouquet of one green pepper and 2 pinches of celery sorrel. Let cook for at least 30 minutes. Add your vegetables of choice (turnip, carrot, cabbage, etc…) and let cook for fifteen minutes.
3 in stock (can be backordered)
Squash Soup (Soup Joumou) History:
Haitian slaves were not allowed to have this delicious and aromatic Squash soup, a favorite of French slave masters. On Sunday, January 1, 1804, when they gained their freedom, they celebrated with music and food in the Place d’Armes, in the city of Gonaives. And what better way to celebrate than to eat the very thing they were unable to eat as slaves? Nowadays it doesn’t matter where in the world a Haitian might be on January 1—they will be having the soup of freedom.
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