Cue Up The Episode!

• Make sure to listen to Kathiana LeJeune on The Storied Recipe Podcast, What If We Weren’t All Chicken? while you make her Soup Joumou recipe!

Make The Recipe

Make The Epis Spice Blend

• In a blender or food processor, blend together bell pepper, parsley, green onion, garlic, bell pepper, black pepper, and olive oil.

Prep Process

• Clean and season your meat options and cow’s foot (optional) with vinegar and lime, rinse off with water, then marinate the meat with the epis blend for at least an hour or overnight.
• Once the meat has marinated, peel the skin of the butternut squash and cut it into cubes. Peel and dice the other vegetables (potatoes, carrots, cabbage, and celery).

Cooking Process

• In a large stockpot, add 5-6 cups of water (or until the meat is fully covered), bring to a boil, and add the marinated meat and cow's foot if you are using it. Boil for about 40 minutes or until you can easily pierce it with a fork, and about 10 minutes before the meat is done, add the squash to the pot.
• Once both the meat and squash are done, remove the squash and meat. Get another bowl and using a colander, strain the water from the pot into the bowl. This is your stock, set aside.
• Put the cooked squash in a food processor or blender and blend the squash until smooth.
• Back in the pot, add your meat (and cow foot), the stock, the pureed squash, and the remaining ingredients: carrots, potatoes, celery, cabbage, plantains (optional), thyme, salt, black pepper, scotch bonnet pepper (take this out when it gets soft unless you like your food to be really spicy!), and boil until just done.
• Reduce heat to low, add both types of pasta to the pot, and boil until pasta is done.
• Once soup is ready serve it hot. It is usually accompanied by sliced Haitian bread and either ginger tea or hot chocolate.