The giraumon soup (soup joumou) was created in 1804 and represents Haiti's Independence Day.

Haitian giraumon soup


1 lb cubed beef
1 lb beef shank
½ lb smoked lard
1 ½ cups rigatoni
1 giraumon, peeled and cut (or 2 lbs frozen)
1 small cabbage, leafed
3 large potatoes, diced
1 celery stalk, coarsely chopped
1 onion, sliced
1 turnip, diced
4 cups beef broth
3 carrots, sliced
1 leek, cut
2 cloves
Salt, pepper, to taste
1 tablespoon white vinegar
1 tablespoon olive oil
Cayenne pepper, to taste
1 lime
1 tablespoon butter


Wash meat with lime and water. In a large saucepan, boil the shanks and beef and lard cubes until each piece is tender. Add the giraumon. When the giraumon is cooked, puree and return to pot.

Add vegetables, pepper, salt, cayenne to taste, cloves and rigatoni. Pour the beef broth by covering everything. Bake until rigatoni and vegetables or tender.

Add oil, vinegar and butter. Simmer 20 minutes over medium heat.

Serve with baguette.

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