Soup Joumou

Tap an ingredient or step to check it off.

1. 1Step 1: Marinate the meat overnight or for at least 1 hour.
2. 2Step 2: Place the seasoned meat in a stockpot and cover with water.
3. 3Step 3: Add oil and let boil over high heat. Keep covered until the water has evaporated.
4. 4Step 4: Uncover, stir and simmer a few drips of water occasionally to brown the meat.
5. 5Step 5: Keep stirring and simmer water occasionally until you have a nice browning color to the meat.
6. 6Step 6: Stir in one tbsp of tomato paste. Remove meat and set aside the pot for the vegetables.
7. 7Step 7: In a separate bowl, cut into small pieces the large scallions and half medium cabbage.
8. 8Step 8: Peel & chop the potatoes, yams, malanga, butternut squash, carrots, and turnip.
9. 9Step 9: Wash the vegetables. In a separate pot, boil water and add the vegetables. Cover and cook over high heat for about an hour.
10. 10Step 10: Reduce heat and add scotch bonnet pepper.
11. 11Step 11: Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a purée.
12. 12Step 12: Strain the purée through a fine sieve set over a bowl. Press it through with a spoon or rubber spatula.
13. 13Step 13: For best flavoring, pour the cooked vegetables, the squash purée and cooking liquid into the pot that cooked the meat.
14. 14Step 14: Add parsley, thyme, and broken spaghetti (or substitute with macaroni).
15. 15Step 15: Let it all cook, until tender.
16. 16Step 16: Combine meat into soup. Serve hot.