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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":522,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"baseServings":570,"prepMinutes":435,"cookMinutes":512,"restMinutes":571,"difficulty":572,"course":573,"diet":576,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":596,"updatedAt":596,"authorSlug":597,"summary":598,"localeSlug":565,"alternates":599},[394,397,400,403,406],{"answer":395,"question":396},"It marks Haitian independence, declared on 1 January 1804. Family tradition holds that enslaved people prepared the squash soup for French colonists but were barred from eating it, so drinking it freely became a symbol of liberation. Historians regard that specific prohibition as oral tradition, but the link between the soup and independence day is unbroken and deeply held.","Why do Haitians eat soup joumou on 1 January?",{"answer":398,"question":399},"Giraumon is a dense, deep-orange Caribbean pumpkin with dry flesh that purees smoothly without watering down the broth. Calabaza, kabocha and red kuri are the closest supermarket alternatives. Butternut works in a pinch but is sweeter and wetter, so reduce the added liquid slightly.","What kind of squash is giraumon and what can I use instead?",{"answer":401,"question":402},"Yes. Build it on vegetable stock with the same epis, thyme, cloves and Scotch bonnet, and let the squash and root vegetables carry the body. It will taste lighter than the beef version. Note that the New Year tradition specifically involves the beef soup, so most households keep meat in on 1 January.","Can soup joumou be made vegetarian?",{"answer":404,"question":405},"Usually too much liquid, a watery squash variety, or squash that was left in chunks instead of pureed. The fix is to blend more of the cooked squash into the broth and simmer uncovered until it reduces. Potato mashed into the pot also thickens it without changing the flavour.","Why did my soup turn out thin?",{"answer":407,"question":408},"In the last 8 to 10 minutes, once everything else is tender. Pasta added earlier absorbs broth, swells, and keeps swelling in the fridge, so leftovers end up stodgy. If you plan to keep some of the soup, cook the pasta separately and add it to each bowl.","When exactly should the pasta go in?",[410,411,412,413,414,415],"Use a dense squash — giraumon, calabaza or kabocha. Watery varieties give a thin soup no amount of simmering fixes.","Puree the cooked squash with some broth in a blender, then return it; mashing in the pot leaves stringy fibres.","Add the pasta in the final 10 minutes only, or it swells overnight and turns the leftovers into porridge.","Keep the Scotch bonnet whole and floating; lift it out before serving unless your table wants real heat.","Season at the end, not the start — the soup reduces considerably and salt added early concentrates too far.","A squeeze of lime just before serving is not optional; it cuts the sweetness and makes the whole pot taste finished.","🎃","Soup joumou is a thick, golden squash soup built on giraumon — a firm Caribbean pumpkin — pureed into the broth so the whole pot turns velvety, then loaded with beef, potato, carrot, cabbage, turnip and short pasta until a spoon almost stands in it. It tastes rich and gently sweet from the squash, savoury from the beef and its epis marinade, sharpened at the end with lime and Scotch bonnet. Every Haitian household makes it on 1 January, and many make it on Sundays too. UNESCO added it to its intangible cultural heritage list in 2021, which is unusual recognition for what is, at heart, a bowl of soup made from what the garden had.","The soup carries a specific meaning. Haiti declared independence on 1 January 1804 after the only successful large-scale slave revolt in modern history, and soup joumou has been eaten on that date ever since as an act of remembrance. The account passed down in Haitian families is that under French colonial rule enslaved people grew and prepared the squash but were not permitted to eat the soup made from it, and that after independence it became the dish of freedom — drunk publicly, shared with neighbours, given away to anyone passing. Historians treat the specific prohibition as oral tradition rather than documented law, and it is honest to say so; what is not in doubt is that the association with 1804 is real, continuous and central to how Haitians understand the dish.\n\nThat is why the soup is not just cooked but distributed. On New Year's morning pots go out to neighbours, to church, to people who did not manage to make their own. Households compete quietly over whose is best, and the diaspora keeps the practice alive in Brooklyn, Miami and Montreal exactly as it happens in Port-au-Prince. In December 2021 UNESCO inscribed soup joumou on the Representative List of the Intangible Cultural Heritage of Humanity — the first Haitian element inscribed — which Haitians received as recognition of the history behind the bowl, not the recipe in it.\n\nThe construction is French in bones and Caribbean in ingredients: a marinated beef braise, a vegetable soup base, and pasta added at the end, all bound by pureed squash instead of cream or roux. Giraumon is the correct squash — dense, deep orange, low in water — and calabaza or kabocha are the closest supermarket stand-ins. Butternut works but gives a thinner, sweeter soup.\n\nRecipes vary household to household in ways people defend firmly: some add celery and leek, some insist on turnip, some finish with a spoonful of butter, some put in vermicelli and others rigatoni. What is constant is the squash puree, the beef, the clove and thyme, and the lime squeezed in at the end.","Soup joumou keeps 4 days refrigerated and thickens as it sits — thin it with water or stock when reheating and check the salt again. Reheat gently over medium-low heat, stirring, since the squash puree can catch. To freeze, leave the pasta out entirely and add it fresh on reheating; the base freezes well for 3 months while cooked pasta turns to mush.",[421,422,423,424],"Squash pureed into the broth rather than left in chunks — that is what gives the soup its body.","Beef marinated in epis first, so the meat carries flavour instead of only donating it.","Vegetables added in stages so nothing collapses while the potatoes are still hard.","States plainly what is documented history and what is family tradition, without inventing either.",[426,427,428,429],"Large stockpot","Blender or immersion blender","Ladle","Fine sieve (optional)",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},13,44,7,700,30,420,[438],"Crusty bread for dipping, and hot pepper sauce or pikliz on the side for those who want it fiery.",[440,443,446],{"name":441,"description":442},"Meatless soup joumou","Made with vegetable stock and no beef, leaning on the squash, epis and root vegetables. Increasingly common and perfectly good, though not the New Year version.",{"name":444,"description":445},"With dumplings","Small flour-and-water dumplings (doumbrey) rolled between the palms and dropped in for the last 15 minutes, adding chew and making the pot stretch further.",{"name":447,"description":448},"Extra-thick Sunday pot","More squash, less water and longer reduction, giving a soup closer to a stew that gets eaten with a fork as much as a spoon.",[450,455,460,463,469,473,476,479,482,486,490,493,496,501,505,508,511,515,518],{"qty":434,"ref":451,"name":452,"unit":453,"group":454},"beef-shank","beef shank or chuck, in large chunks","g","For the beef",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},3,"lime","limes — 1 for washing the meat, 2 to finish the soup","piece",{"qty":456,"name":461,"unit":462,"group":454},"epis (Haitian green seasoning)","tbsp",{"qty":464,"ref":465,"name":466,"unit":467,"group":468},1.2,"pumpkin","giraumon, calabaza or kabocha squash, peeled and cubed","kg","For the soup",{"qty":470,"name":471,"unit":472,"group":468},2.5,"water or beef stock","l",{"qty":456,"ref":474,"name":475,"unit":459,"group":468},"potato","potatoes, in large chunks",{"qty":456,"ref":477,"name":478,"unit":459,"group":468},"carrot","carrots, thickly sliced",{"qty":480,"name":481,"unit":459,"group":468},1,"turnip, peeled and cubed",{"qty":483,"ref":484,"name":485,"unit":453,"group":468},250,"cabbage","green cabbage, shredded",{"qty":487,"ref":488,"name":489,"unit":459,"group":468},2,"celery","celery stalks, sliced",{"qty":480,"ref":491,"name":492,"unit":459,"group":468},"leek","leek, washed and sliced",{"qty":480,"ref":494,"name":495,"unit":459,"group":468},"onion","onion, chopped",{"qty":497,"ref":498,"name":499,"unit":500,"group":468},5,"garlic","garlic, crushed","clove",{"qty":502,"ref":503,"name":504,"unit":459,"group":468},4,"thyme","fresh thyme sprigs",{"qty":502,"ref":506,"name":507,"unit":459,"group":468},"cloves","whole cloves",{"qty":480,"ref":509,"name":510,"unit":459,"group":468},"scotch-bonnet","Scotch bonnet, left whole",{"qty":512,"ref":513,"name":514,"unit":453,"group":468},120,"pasta","rigatoni or broken vermicelli",{"qty":487,"ref":516,"name":516,"unit":462,"group":517,"optional":8},"butter","To finish",{"qty":519,"name":520,"unit":521,"group":517},null,"salt and black pepper","to taste",[523,526,530,535,539,544,548],{"text":524,"title":525},"Rub the beef with the juice of one lime and a little water, rinse and dry it, then coat it thoroughly in the epis. Cover and leave in the fridge for an hour, or overnight if you are cooking on New Year's morning.","Wash and marinate the beef",{"text":527,"title":528,"timerSeconds":529},"Put the beef and its marinade in a large stockpot with 1.5 litres of the water, the cloves, thyme and crushed garlic. Bring to a simmer and cook covered for 45 minutes, skimming any grey foam that rises in the first ten minutes.","Start the beef",2700,{"tip":531,"text":532,"title":533,"timerSeconds":534},"Blend in batches and leave the lid vented; hot squash builds pressure fast.","While the beef simmers, boil the squash in the remaining litre of water until a knife slides through with no resistance, about 20 minutes. Blend it with its cooking water until completely smooth — it should look like thick orange cream.","Cook and puree the squash",1200,{"text":536,"title":537,"timerSeconds":538},"Pour the squash puree into the beef pot and stir well, then add the potato, carrot, turnip, onion, celery and leek. Simmer uncovered for 25 minutes, stirring the bottom occasionally so the squash does not catch.","Combine and add the hard vegetables",1500,{"tip":540,"text":541,"title":542,"timerSeconds":543},"Do not pierce the Scotch bonnet unless you want the whole pot fiery.","Stir in the shredded cabbage and drop in the whole Scotch bonnet, then cook for another 15 minutes until the cabbage is soft and the broth has thickened enough to coat the back of a spoon.","Add cabbage and chile",900,{"text":545,"title":546,"timerSeconds":547},"Drop in the pasta and cook for a final 8–10 minutes until just tender. If the soup has become too thick to move easily under the ladle, loosen it with a cup of hot water.","Add the pasta",600,{"text":549,"title":550},"Fish out the Scotch bonnet, thyme stalks and cloves, stir in the butter if using, and season with salt and pepper. Squeeze in the juice of two limes off the heat, taste again, and ladle into bowls with a chunk of beef in each.","Finish and serve","soop zhoo-MOO",[553,557,561],{"note":554,"swap":555,"original":556},"All three have the dense, dry flesh the soup needs. Butternut is acceptable but sweeter and wetter, so use a little less water.","Calabaza, kabocha or red kuri squash","Giraumon squash",{"note":558,"swap":559,"original":560},"Shank and oxtail both bring collagen that thickens the broth. Lean cuts like sirloin add nothing and go dry.","Beef chuck, oxtail, or a mixture","Beef shank",{"note":562,"swap":563,"original":564},"Households genuinely disagree on this. Any short or broken pasta works; add it late whichever you choose.","Vermicelli, broken spaghetti or small macaroni","Rigatoni","haitian-soup-joumou","Soup Joumou (Haitian Independence Squash Soup)","Soup Joumou","Soup joumou","haiti",6,60,"medium",[574,575],"soup","main",[577],"dairy-free",[465,451,474,477,484],[580,583,585,587],{"alt":581,"src":582},"Bowl of golden Haitian soup joumou with beef, carrot, potato and pasta in thick squash broth","\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-1x1.jpg",[590,591,592,593,594,595],"soup joumou","haitian independence soup","squash soup","giraumon","pumpkin beef soup","new year","2026-08-20","dishroute-kitchen","The soup Haitians eat every 1 January: pureed giraumon squash with beef, root vegetables and pasta, thickened by hours of simmering and carrying the memory of independence.",{"en":600},"\u002Frecipe\u002Fhaitian-soup-joumou",{"items":602,"total":672,"page":480,"limit":872,"hasMore":873},[603,639,665,694,721,750,778,809,836,846],{"slug":604,"title":605,"shortTitle":606,"nativeName":606,"countrySlug":569,"baseServings":502,"prepMinutes":607,"cookMinutes":608,"difficulty":609,"course":610,"diet":614,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-akra","Akra (Haitian Malanga Root Fritters)","Akra",20,15,"easy",[611,612,613],"appetizer","snack","street-food",[615,616,617,577,618],"vegetarian","vegan","gluten-free","nut-free",[620,498,621,509],"taro","parsley",[623,626,628,630],{"alt":624,"src":625},"Lacy golden Haitian akra malanga fritters flecked with parsley, piled on a rack with lime wedges","\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"akra","malanga fritters","taro fritters","haitian street food","fritay","vegan snack",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":569,"baseServings":502,"prepMinutes":608,"cookMinutes":607,"difficulty":609,"course":644,"diet":646,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-bannann-peze","Bannann Peze (Haitian Pressed Fried Plantains)","Bannann Peze","Bannann peze",[645,612,613],"side",[615,616,617,577,618],[648,498],"plantain",[650,653,655,657],{"alt":651,"src":652},"Golden pressed and twice-fried Haitian plantain discs piled on a plate with pikliz alongside","\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-1x1.jpg",[660,661,662,663,664,616],"bannann peze","tostones","fried plantain","haitian side dish","green plantain",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":569,"region":670,"baseServings":502,"prepMinutes":608,"cookMinutes":671,"restMinutes":672,"difficulty":572,"course":673,"diet":674,"mainIngredients":675,"images":678,"keywords":688,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-diri-djon-djon","Diri Djon Djon (Haitian Black Mushroom Rice)","Diri Djon Djon","Diri djon djon","Nord",35,10,[575,645],[615,616,617,577,618],[676,677,498,509],"rice","dried-mushrooms",[679,682,684,686],{"alt":680,"src":681},"Bowl of glossy black Haitian djon djon rice flecked with lima beans and sliced scallions","\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-1x1.jpg",[689,690,691,692,693,616],"diri djon djon","black rice","djon djon mushrooms","haitian rice","caribbean",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":569,"baseServings":502,"prepMinutes":698,"cookMinutes":699,"restMinutes":700,"difficulty":572,"course":701,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-griot","Griyo (Haitian Marinated Fried Pork)","Griyo",25,80,480,[575],[617,577],[704,498,457,509],"pork-shoulder",[706,709,711,713],{"alt":707,"src":708},"Crisp-edged cubes of Haitian griyo piled on a platter with pikliz and fried plantains alongside","\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-1x1.jpg",[716,717,718,719,637,720,693],"griyo","griot","haitian pork","epis","twice-cooked pork",{"slug":722,"title":723,"shortTitle":724,"nativeName":724,"countrySlug":569,"baseServings":570,"prepMinutes":725,"cookMinutes":726,"difficulty":727,"course":728,"diet":729,"mainIngredients":730,"images":734,"keywords":744,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-legim","Legim (Haitian Mashed Vegetable Stew)","Legim",40,150,"hard",[575],[617,577],[731,484,477,732,733],"eggplant","beef-chuck","crab",[735,738,740,742],{"alt":736,"src":737},"Thick dark Haitian legim vegetable stew with beef and crab spooned beside white rice","\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-1x1.jpg",[745,746,731,747,748,693,749],"legim","haitian vegetable stew","chayote","crab stew","slow-cooked",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":569,"baseServings":570,"prepMinutes":755,"cookMinutes":435,"restMinutes":571,"difficulty":572,"course":756,"diet":757,"mainIngredients":758,"images":761,"keywords":771,"publishedAt":596,"updatedAt":596,"authorSlug":597},"haitian-pate-kode","Pate Kode (Haitian Spiced Meat Turnovers)","Pate Kode","Pate kòde",45,[613,612],[618],[759,760,516,494],"flour","ground-beef",[762,765,767,769],{"alt":763,"src":764},"Golden blistered Haitian pate kode turnovers stacked on paper with pikliz in a small bowl","\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-1x1.jpg",[772,773,774,775,776,777],"pate kode","haitian patty","meat 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