Daily News | Soup Joumou is a taste of freedom for Haitians celebrating independence across Philly
For Marline Idopcil, real Soup Joumou is how it was made two centuries ago: oxtail or chuck roast boiled then seared with epais seasoning and tomato sauce, pumpkin and squash, pasta, potatoes, carrots and celery — all married together with a list of seasoning that goes on and on, such as garlic, fresh herbs, scotch bonnet peppers and lemon pepper powder.
So when the Haitian Revolution ended with victorious independence from the French on Jan. 1, 1804, Haitians celebrated by consuming Soup Joumou all day, relishing the taste of freedom.
“When I think of home and I think of family, I think of the freedom that comes with it, and the responsibilities associated with that,” she said.
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