Soup Joumou

Ingredients

• 800 g calabaza squashSubstitute: butternut squash
• 400 g beef stew meatSubstitute: oxtail
• 200 g pastaSubstitute: macaroni
• 2 medium potatoes
• 1 medium turnipSubstitute: parsnip
• 200 g cabbage
• 3 tbsp lime juiceSubstitute: sour orange
• 1 whole Scotch bonnetSubstitute: habanero

Instructions

1. 1

   Marinate beef in lime juice, garlic, thyme, cloves, and salt for 1 hour.

2. 2

   Peel and cube squash. Boil until very soft, then blend into a smooth puree.

3. 3

   Brown the marinated beef in oil, then add water and simmer 1 hour until tender.

4. 4

   Add squash puree to the beef broth, creating the thick golden base.

5. 5

   Add diced potatoes, turnip, carrots, cabbage, and a whole Scotch bonnet (do not pierce it).

6. 6

   Simmer 20 minutes, add pasta, and cook until everything is tender.

7. 7

   Remove the Scotch bonnet. Serve hot in big bowls — this soup is freedom, heritage, and celebration in every spoonful.