Soup Joumou (Pumpkin Soup)

Traditionally in Haiti, this soup is the first food to be eaten on New Year's Day - to bring you good luck.

1 lb beef stew meat 1 lb chicken
1 lb cabbage
1 onion
3 cloves
3 med sized turnips
1 hot pimento, whole with stem
2 lb joumou (pumpkin)
celery leaves
3 large carrots
6 med potatoes
1/4 qt water
1 Tbsp lemon juice
1/4 lb vermicelli

Use a large kettle to boil the beef and the chicken. Remove froth. When the meat begins to be tender (about 2 hours or 1 hour in pressure cooker) add all vegetables. Continue boiling until meat is tender and vegetables are cooked (1/2 hour). turn off the heat and let cool. Cube the meat and strain the vegetables through a fine sieve. Return cubed meat and liquid to kettle and bring to boil. Add the pimiento, being careful not to break or puncture it. Simmer until vermicelli is cooked.

Riz Kole ak Pwa - serves 6

(Rice and Beans - Haiti's National Dish and a daily staple)

1 c dried red kidney beans 1 1/2 tsp salt
black pepper to taste
3 Tbsp lard or butter
6-8 c water
2 cups uncooked long-grain white rice

In a large sieve or colander wash the beans under running water until the draining water runs clear. Transfer them to a heavy 3-4 quart saucepan, add 1/2 tsp of salt and pepper, and pour in 6 cups of water. Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1 1/2 hours, or until the beans are tender but still intact. Drain in a sieve, reserving liquid. Melt 2 Tbsp butter or lard in a heavy skillet. Drop in the beans and stir until beans are heated through. Watch carefully for any sign of burning. Put the beans aside. Measure the cooking liquid and add enough water to make 4 cups.

In a heavy 2 1/2 or 3 qt saucepan, melt 1 Tbsp of the lard over moderate heat. When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.

Stir in the 4 cups of reserved liquid and water, the remaining tsp of salt and pepper to taste and bring to a hard boil. Reduce the heat, add the cooked beans, cover tightly, and reduce the heat to the lowest possible point. Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid. Taste for seasonings and set aside off the heat, partially covered to keep the rice warm. Fluff the rice and beans with a fork and serve hot. Note: Other types of beans or peas can be substituted, depending on the season and what is available. There is usually some of the mixture stuck to the bottom of the pan, which is called gratel (the scrapings) and is a favorite portion of this dish -- people will ask for the gratel. Bon appetit!

Mango Chutney

5 cups mango pulp, cut into slices - Francique or Batiste
4 cups sugar
1 Tbsp powdered cloves
1/4 cup raisins
2 cups vinegar
salt to taste
1 Tbsp powdered cinnamon

Put spices into small cheese cloth sachet (or piece of nylon hose). Pour vinegar and sugar over them and cook into syrup. Put mango pulp into syrup, bring to boil and after 10 minutes reduce heat and allow to simmer 2 hours. Put into jars. This is a great side dish for meats.