Soup Joumou

For the tout-trempé or épis (Haitian seasoning for marinade)

• 4 shallots , cut into 4
• 1 onion , cut in 4
• 1 head garlic , peeled
• 1 small bunch parsley
• ½ green bell pepper , cut in 4
• ½ red bell pepper , cut in 4
• 5 tablespoons olive oil
• 5 tablespoons white vinegar
• ½ scotch bonnet pepper (or other)
• 1 cube chicken bouillon (or beef)

For the beef

• 2 lb beef collar , cut into pieces
• 2 limes , freshly squeezed
• 1 clove garlic , crushed
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bouquet garni (preferably parsley and thyme)
• 1 scotch bonnet pepper ,studded with 4 cloves (optional)
• 1 shallot , cut into thin slices
• Tout-trempé (épis)
• 4 tablespoons vegetable oil

For the calabaza squash

• 3 lb calabaza squash , peeled and diced
• 1 cube chicken bouillon (or beef)
• ½ teaspoon salt
• 3 cloves garlic , crushed
• 4 cups water
• Tout-trempé (épis)

For the soup joumou

• cooked beef
• calabaza squash purée
• ½ green cabbage , very finely chopped
• 1 malanga (yam)
• 2 carrots , sliced
• 1 leek (white part), finely chopped
• 2 talks celery (with the leaves), finely chopped
• 1 small turnip , finely diced
• 1 onion , cut into strips
• 4 small potatoes , cut in 4
• 1 small lime , freshly squeezed
• 1 scotch bonnet pepper (studded with 4 cloves)
• 120 g pasta (spaghetti, penne, or macaroni, etc.), cut into pieces
• Tout-trempé (épis)
• 1 cube chicken bouillon (or beef)
• salt
• pepper

Equipment

• food processor
• Dutch oven