Soup Joumou is a delicious famous spicy soup native to Haitian Cuisine. Soup Joumou is traditionally consumed on New Year’s Day. It’s a historical tribute to Haitian Independence when we got are independence from the French in 1804. The process of making this soup is not easy and it takes one hour to two hours for it to be complete. The ingredients are one 1lb of beef, ½ cup of olive oil, 1 large scallions, 1 half medium cabbage, 2 potatoes, 2 yams, 2 malanga, 2 butternut squash, 2 turnips, 1 stalk of celery, 3 medium carrots, 1 6 oz. package of spaghetti, 1 tablespoon of tomato paste 1 scotch bonnet pepper and 4 parsley springs. All of these ingredients can be found in every supermarket. Before we start we need to prepare the meat. First …show more content…
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish. This soup is not easy to make but if it comes with great benefits. The nutrients in this soup is amazing and great for the body. It has calories, protein, fiber, iron and calcium. All these nutrients in just one soup. The soup not only taste good but has good nutrients that helps the body grow and flourish no wonder every Haitian makes it. I hope my instructions are clear and I wish you the best luck to making this wonderful and delicious
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
Mole tends to be a difficult dish as it requires a lot of ingredients as well as time to make. For this specific recipe that I interviewed my grandmother for. For the veggies you will need 4 cloves of garlic, 1 onion, and 3 small tomatoes. This sauce has essential spices requi...
“Haiti maintains an independently unique flavor. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands” (Food of the Haitians). American and Haitians prepare food differently. Most Haitians in Haiti cook with charcoal and wood, whereas in America we have stoves and electricity
Beatriz Kimpa Vita was born “near Mount Kibangu in the Kingdom of Kongo, now a part of modern Angola around 1684. She was born into a family of the Kongo nobility, probably of the class called Mwana Kongo, and was probably baptized soon after, as Kongo had been a Catholic kingdom for two centuries.”
What is kudzu? Kudzu is a very interesting plant to study and learn about. The scientific name for kudzu is Pueraria lobata. The scientific name for Kudzu comes from two different locations. The first part of the name which is the Genus is named after the European botanist, M.N.Puerari and the second part of the name which is the species is a Latin word meaning lobed. (Dr. Ombrello) With a little research I found that the Kudzu plant has a variety of names other than its most common which is the Kudzu Vine. Some of the names associated with the plant is the foot-a-night vine, vine-that-ate-the-south, Japanese arrowroot and Ko-hemp according to one website. (eNature 2007) Kudzu is a native to eastern Asia and was introduced into the United States in the year 1876 at the Philadelphia Centennial Exposition and later introduced to the south roughly seven years later in the New Orleans Exposition. (Speer 2013) The phylum that the Kudzu vine is a party of is the Spermatophyta and the family is the Fabaceae. (CABI 2014). Kudzu is an invasive species of plant or better seen as a vine. It was used in the beggining as a cover crop for farms and food for cattle before it began to take over. (Speer 2013) The family that the Kudzu is a part of is known as one of the largest families of flowering plants. The family is also known as the pea or bean family. The habitat of this family ranges from herbs to trees. The stem varies from being herbaceous to woody and angular to cylindrical. The leaves tend to alternate and the leafbase is usually swollen. (Argawal 2012) Flowers have a wide range being bracteates, complete, bisexual or slightly perigynous. (Argawal 2012) There are also usually five petals on the corolla. (Argawal 2012) The gynoecium i...
Food in their culture many Haitians cannot afford food so many types healthy options are not available rice and beans are a national dish every day, many Haitians only eat twice a day, in the us we eat fruit whenever we want weather its night or day and in Haiti they eat fruit but it’s often given as a treat also as bed time
Josephine parents are from Central America and therefore is her culture. In her culture the head of the family decides solely on the meals menu. The head of the family, the father, has to be heeded and since they try as much to conserve their culture, they will prefer having their traditional foods to others. The traditional food of the Latin Americans is mostly fried and therefore, most of Josephine’s food will have a lot of fats. Guatemala’s cuisine is depended on their religion and the Maya cuisine is responsible for the largest share of their traditional foods. The key ingredients involved are corn, chilis and beans. On her mother’s side (from Honduras), their most popular dish is baleada which represents their gastronomy. The meal has flour tortilla folded and filled with refried beans and Parmesan cheese or sour cream. Sometimes they may decide to add roast meat or scrambled eggs. The mothers are responsible for cooking the family’s meal which is mostly their traditional food. Both the Guatemala and Hondurans enjoy freedom of worship with Christianity their main religion. They are very friendly people and open in
Day 7: On the last day of plan, you can have cabbage soup with pure juice of fruits, brown rice, and vegetables.
They eat a lot of beans and rice, usually mixed with some sort of meat. Such as pork, goat, lamb, and other meats. On the French side, they eat a lot of spaghetti, they eat spaghetti for breakfast, and make shakes out of it. One of the drinks they make is Haitian hot chocolate. It has Haitian cocoa, star anise, (which is a spice) cinnamon, and vanilla. They eat a lot of mushrooms, and other fresh foods. Haiti also has some customs and traditions. Greetings are very important, men usually shake hands, and women throw kisses. Everyone else kiss on the cheek. They also have a lot of other traditions, such as participating in Carnival, it is very close to New Orlean’s Mardi Gra celebration. Sadly many people also participate in voodoo ceremonies, they have voodoo priests, and priestesses. Other occasions they celebrate are baptisms, first communions, and other catholic traditions. The best thing is that they all believe that children are a gift from
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Soups are the staple food of the nomadic tribespeople, moving from place to place in search of cattle food. They use milk and prepare butter, but choose to collect wild vegetables and hunt occasional wild animals rather than use their herds for food. Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea, coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
In Vietnamese the most popular puppetry is the water puppet shows that go back to the 11th century. “Much of Vietnamese cultural heritage originates from the Red River, including the unique art of water puppetry” (video file, 2010). Imagine wearing waders and going into a waist deep pool of water to use large rods, string devices for movement and the rudders that support the puppet from under the water that can’t be seen by the audiences. These water puppets are handmade and made of wood then coated with lacquer paint to protect them from the water and to give them color for the performance. These wooden puppets can weigh up to 15 kg and there are 8 puppeteers behind the scenes to control these puppets.
Sweetness. Lower molecular weight amino acids, except proline, are sweet irrespective of their configuration, and D-enantiomers of high molecular weight amino acids are generally sweet (Kemp & Birch, 1989). D-amino acids do not occur naturally but may be produced during food processing due to racemisation. There are currently no known natural peptides with a sweet taste (Weir, 1992). The synthetic peptide most recognised for its taste is L-aspartyl-L-phenylalanine methyl ester, i.e. aspartame, a low-caloric sweetener that is 180 times sweeter than sucrose. While several high molecular weight polypeptides are naturally sweet, their properties relate to the shape and electronic configuration of a large surface area rather than the peptide
When something sticks to your bones, your full and satisfied after eating it. Not all spaghetti dishes give you this fulfilling feeling. To achieve this feeling, it begins with the meatballs because it's the heaviest component in the dish. she uses fresh thinly sliced onions, bell pepper, and a couple pinches of cayenne pepper. The meatballs marinate overnight and the solid circles go into the breadcrumb. My family likes spicy food a lot, so I have to drink about a river of water during this meal to calm my stomach.