@its.chefstarr: Soup Joumou | Recipe listed in caption -Beef stew (season with epis, all purpose seasoning, beef bouillon the night before) -calabaza squash -carrots -turnips -potatoes -cabbage -celery -yautia -scotch bonnet pepper -parsley -onion -garlic -sweet bell peppers -rigatoni -spaghetti Step 1: cut all vegetables, soak necessary, vegetables in water to avoid turning brown (potatoes, turnips, yautia) Step 2. Marinate meat over night. Be sure to well season your meat if you’re using it. Next day heat oil and add in meat sear for a few minutes then add tomato paste. Add marinade juices, add a little water to bowl to remove excess seasoning and add it to the pot of meat. Simmer on low heat until fork tender. Step 3. Heat a large pot of water. Salt. Add squash or pumpkin, carrots, scallion, and garlic. Once fork tender, add veggies to a blender with a little bit of the water it boiled in. Strain it into the the same pot of boiling water. Stir well then add in all veggies except for the potatoes. Meat (if using) strained sauce from meat (this is where your flavor will come in) Once veggies begin softening add in potatoes, rigatoni, and spaghetti. Stir well after adding each ingredient to avoid sticking. TASTE YOUR BROTH!!! Add additional seasoning IF NEEDED some seasoning I’d just are: bouillon, garlic/onion powder, badia complete seasoning, adobo Step 4: IF YOUR SOUP IS TOO THICK BOIL A SEPARATE POT OF WATER AND GRADUALLY ADD IT IN TO SOUP UNTIL YOUR DESIRED CONSISTENCY. TASTE YOUR BROTH !!! #haitiantiktok #explore #fyp #chef #haitiancusine #StarrDelightss #haitianindependence #happynewyear

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Sunday 29 December 2024 16:45:30 GMT