Today I am taking you back in time to the early 19th century, on the vibrant island of Haiti. The air filled with anticipation and pride as the people celebrated their newfound freedom, having successfully rebelled against French colonial rule. Amidst the jubilation, a dish emerges as a symbol of resilience and liberty – “Grits Soup with Meat,” or as it’s affectionately known in Haitian Creole, “Griot ak Joumou.”
The tale of this dish weaves together the threads of history, culture, and flavors. It all begins with the audacious struggle for independence that culminated in 1804 when Haiti became the world’s first independent Black nation. To honor this extraordinary achievement, Haitians gather each year on January 1st for a grand feast that features “Griot ak Joumou” as its centerpiece.
At its heart, this dish was and still is a tribute to freedom. The name “Joumou” is synonymous with pumpkin in Haitian Creole, and it’s the key ingredient. The bright orange pumpkin represents the newfound liberty of the Haitian people. The meat, traditionally pork, is marinated in a symphony of spices, including garlic, fiery scotch bonnet peppers, and zesty citrus juices, creating a beautiful harmony of flavors. The pork is then crisped to perfection.
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Grab your notepad or apron if you’re ‘That’ ready!
Grits Soup with Meat Preparation: 5 minutes | Cooking Time: 30 minutes | Serves: 4
Ingredients:
- 200 grams of tender bird head meat
- 2 large chopped tomatoes
- 1 cup of soft freekeh
- 6 cups of savory broth
- 2 teaspoons of salt
- 1 large chopped onion
- 4 crushed garlic cloves
- 2 tablespoons of tomato paste
- 2 sticks of aromatic cinnamon
- 1/4 teaspoon of black pepper
- 1 tablespoon of fine coriander
- 1 tablespoon of mixed spice
- 2 tablespoons of oil
Heat oil and tender meat in a large pot over medium heat until the meat loses its moisture.
Add onions and garlic, and sauté until golden.
Stir in salt, cinnamon, coriander, tomatoes, pepper, and tomato paste, and cook for a few minutes.
Rinse freekeh thoroughly, then add it to the mixture, stirring for 2-3 minutes until it absorbs the flavorful spices.
Pour in the broth and let it boil for 10 minutes over high heat, then simmer for 20-30 minutes until the meat is tender.
When serving, garnish with chopped coriander and a splash of lemon.
This soul-warming soup is not just a dish; it’s a story of resilience, unity, and the indomitable spirit of a nation. It’s a reminder of the sacrifices made for freedom and the celebration of the ancestors’ bravery.
