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Haitian Squash Soup: Symbol of Haiti’S Independence

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Haitian Squash Soup: Symbol of Haiti’S Independence Haitian Squash Soup: Symbol of Haiti’s Independence It’s been a common tradition for Hai- tians around the world to savor squash soup made from pumpkin (soup joumou in Creole) every new year’s day. Every January 1st they unite with their family to take part in the traditional soup in order to start a prosperous New Year and to commemorate Haiti’s In- dependence Day. Having this delicious soup on New Year’s Day is heavily root- ed in the Haitian culture and history. According to some Historians and researchers, the preparation of the squash soup and its consumption goes back to January 1st, 1804. Right after Haiti’s proclamation of independence Marie-Claire Heureuse Félicité Bon- heur, Jean-Jacques Dessalines’ wife, wanted to prepare a meal rich in nutrients that will allow the free popula- tion to overcome hunger for at least 15 days due to a shortage of food after a savage 13-year war struggle against the French. So, she proposed squash soup for its nutritive values, then concocted it with pumpkin, white turnip, chayote, potato, white yam, cabbage, and carrots. The huge pot of squash soup was so abundant that everyone present was served a bowl to show their strength in unity and celebrate their victory in Gonaives as Haiti became the world’s first independent black republic. Others stated that before Haiti’s independence only the French masters were allowed to drink the extravagant squash soup during their own feasts, while the slaves were limited to drink a bland bread soup. The symbolic gesture of eating the forbidden soup was incorporated as a slap of the slaves against the defeated colonists. Based upon these historical significances, the authentic recipe of Dessalines’ wife became very popular, and re- mained a symbol of liberty in the face of adversity. The year after, Marie-Claire Heureuse Félicité Bonheur added new ingredients to the soup, but was originally stripped of meat. From January 1st, 1804 to these days, many changes were brought to the squash soup recipe as people added meat, vermicelli, macaroni for extra flavor. What better way to celebrate the new year with the delicious and aromatic soup our ancestors enjoyed on Haiti’s independence. So, as African descents, the Haitian people remain connected to their roots and continue to extend this culinary legacy from generation to generation. Every January 1st, they enjoy the squash soup with an opulence of meat and vegetables, to remember their glorious history, and to forever forge the bonds of brother- hood as well as commit to a bright future. They wish to get rid off of the bad memories they experienced in the past and vow to start a better and prosperous new year filled with joy, peace, love, health, and faith throughout the rest of the year. Below is a link to the Haitian squash soup recipe that you can hopefully prepare to start a bright and healthy new year and enjoy it with your family and friends. Ingredients: • 1 lb. cubed beef stew meat • 1 lb. malanga peeled and cubed or equivalent • 2 lb. pumpkin (winter squash) • 3 medium sized turnips, peeled and cubed • 1 lb. cabbage sliced, chopped • 2 limes cut in half and juiced • 3 carrots peeled and sliced • 1/4 lb vermicelli, macaroni broken short • 2 stalks celery sliced and cut, • 4 garlic cloves, 2 sliced scallions, • 3 quarts water (more when needed) • 1 teaspoon thyme, • 1 large onion cubed • 2 teaspoon of salt, • 6 medium potatoes • 1/4 teaspoon pepper, all grinded or pounded • 1 scotch bonnet pepper, with stem (hot). Preparation: 1. Clean the meat with hot water and lemon juice and set aside in a bowl. 2. Add the spice paste and let marinated for at least an hour. 3. Bring water to boil in stockpot, add meat and hot pepper, cover the pot and let cook until tender (about 1 ½- 2 hrs) 4. Add carrots and pumpkin to the tendered meat and continue cooking for 20 minutes 5. When pumpkin gets soft, remove and puree it in blender but, discard the chile pepper. Add the puree back into the pot. 6. Add the potatoes, celery, turnips, malanga cubes to the soup, reduce heat and simmer for about 15 minutes. Add cabbage and cook for another 20 minutes. Add water if necessary because you don’t want the soup to be too thick. 7. Continue boiling until meat is tender and vegetables are cooked (1/2 hour). 8. Add vermicelli and macaroni or pasta and continue cooking until tender. 9. Taste and add seasoning at will, salt or hot pepper. Pour in lime juice and stir. 10. Turn off the heat, cover pot and let sit until ready to serve in medium size bowl. Put on the side a beautiful basket of sliced bread for 6 persons. Haiti’s Hidden Haiti’s Hidden Treasures I: (1hr10 mn) Treasures II: (1hr7 mn) DVD-Documentary by Awe-inspiring dvd showcas- Haitian filmmaker Patrick ing Haiti’s most popular Dorsainvil, showing Port- cities surrounded by un- au-Prince and its surround- touched natural beauty and ings before the earthquake historical sites. and touching the history, 67 mns + 12 mns slideshow. the people, geography and resources. BUY 2 & SAVE! BUY 2 & SAVE! Part 1 & 2: $30.00 Part 1 & 2: $30.00 Free Shipping & Handling Free Shipping & Handling Usually ship within 24 hours. Usually ship within 24 hours. Log on to http://haitiantreasures.com/products.html Or Call: (845) 940-5196.
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