HAITIAN SEASONING RECIPES
SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
Provided by Nadege Fleurimond
Total Time 3 hours
Cook Time 1 hour
Yield Serves 10–12
Number Of Ingredients 30
Steps:
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs. This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
Provided by Todd Wilbur
Total Time 40 minutes0S
Prep Time 20 minutes0S
Cook Time 20 minutes0S
Nutrition Facts : Calories 359 calories
More about "haitian seasoning recipes"
SOUP JOUMOU RECIPE - NYT COOKING
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
- If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.
See details
SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
From epicurious.com
Reviews 4.0
Total Time 3 hours
From epicurious.com
Reviews 4.0
Total Time 3 hours
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
See details
TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.
The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.
This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
From topsecretrecipes.com
Reviews 4.2
Total Time 40 minutes0S
Calories 359 calories per serving
See details
SOUP JOUMOU RECIPE - NYT COOKING
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
- If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.
See details
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A collection of Haitian Recipes including Breakfast Ideas, Haitian Appetizers, Soups, Haitian Main Dishes, Haitian Rice Recipes, Haitian Desserts & Drinks #haitianfood #haitianrecipes #haitiancuisine
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HAITIAN SEASONING BASE (HAITIAN EPIS) - HAITIAN COOKING
I am Haitian-American, lived in Miami and Texas, I love Haitian and Latin American/Cuban food, and I love to cook with both parsely and cilantro. But for the Haitian spin, parsely all the way. I use recap or receipt (Goya) when I make Hispanic inspired foods. I’ve also seen epis recipes …
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TODD WILBUR'S TOP SECRET COPYCAT RESTAURANT RECIPES - BEST ...
With help from America's #1 food hacker, Todd Wilbur, you can re-create your favorite recipes. Visit Top Secret Recipes, the original copycat recipe site, today!
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CUISINE OF ODISHA - WIKIPEDIA
Ingredients and seasoning. Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients. Indigenous vegetables used in Odia cuisine are …
From en.m.wikipedia.org
From en.m.wikipedia.org
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