Ingredients
Instructions
- In a large bowl, marinate the beef with lime juice, salt, pepper, and adobo seasoning. Let it sit for at least 15 minutes.
- Heat olive oil in a large pot over medium-high heat. Add the marinated beef and brown on all sides.
- Add the diced onion, minced garlic, and the whole scotch bonnet pepper to the pot with the beef. Sauté until the onions are translucent.
- Add the cubed squash and pour in the beef broth or water. Bring to a boil, then reduce heat to a simmer. Cook for about 1 hour or until the beef is tender.
- Add the carrots, celery, turnip, and potato to the pot. Continue to simmer for another 20 minutes or until the vegetables are tender.
- Add the cabbage and pasta to the pot. Cook for an additional 10 minutes or until the pasta is al dente and the cabbage is cooked through.
- Stir in the thyme and parsley, and season with additional salt and pepper to taste.
- Remove the scotch bonnet pepper before serving (if used).
- Serve hot, and enjoy this traditional Haitian dish!
Notes:-
Adjust the amount of broth or water depending on how thick you want the soup.
Be careful with the scotch bonnet pepper; it is very spicy. You can remove the seeds to reduce the heat or omit it altogether.
Traditional Soup Joumou may also include other ingredients like malanga, yam, or plantains. Feel free to customize the soup with your preferred root vegetables.
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