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.
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Serving Size: 1 to 10 servings (ab | ||
Recipe Makes: 6 to 10 serv | ||
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Calories: 309 | ||
Calories from Fat: 116 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 1155.6mg | 40 % | |
Potassium 547mg | 14 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 38.4g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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