You may have heard about the backlash that the supposedly-reformed
Bon Appetit received last week after advisor and winter issue guest editor Marcus Samuelsson published a so-called soup joumou recipe that, in reality, was a pumpkin and spiced pecan soup rather than real-deal soup joumou, a squash soup that holds so much cultural significance for Haitians. Now, Portlanders (and beyond!) have the opportunity to virtually learn to make joumou the way it s meant to be.
âThis is the soup that Haitian slaves used to make for their French masters, but were forbidden to eat,â Creole Me Up founder Elsy Dinvil writes about soup joumou in an Instagram post. âAfter Haitians kicked the French out of the island and gain[ed] their independence, the slaves celebrated their newly-found freedom by cooking and eating that same pumpkin soup.