Recipe Details

Enslaved Africans also cultivated squash or joumou, which they used to prepare soup joumou for their French masters but which they themselves were never allowed to eat. The soup was a symbol of status, and to maintain their superiority over the black African slaves and challenge their humanity, the French humiliated them by banning them from consuming it.

Ingredients

• 1/2 green bell pepper, seeded and chopped

• 1/2 red bell pepper, seeded and chopped

• 1/4 bunch parsley, stems and all, chopped

• 4 cloves garlic, chopped

• 2 green onions, chopped

• 1 tablespoon fresh thyme leaves

• 1 small shallot, chopped

• 1 Scotch bonnet or habanero pepper, optional

• 1 cup neutral oil, such as canola

• 1/4 cup white or cider vinegar

• 3 tablespoons fresh lime juice

• 1 tablespoon Tabasco sauce, optional

• 1 1/2 teaspoons fine salt

• 1 1/2 teaspoons black peppercorns

• 1 1/2 teaspoons yellow mustard, optional

• 1/4 teaspoon ground cloves

For the Oxtails

• 3 pounds oxtails

• 1 fresh lime, halved

• 2 tablespoons white or cider vinegar

• 1 1/2 teaspoons fine salt

• 2 tablespoons neutral oil, such as canola

• 3 bay leaves

• 1 bouquet garni (4 stems each of parsley and thyme)

• 8 cups warm water

For the Soup

• 2 tablespoons neutral oil, such as canola

• 1 yellow onion, finely chopped

• 2 cloves garlic, minced

• 10 cups water

• 1 bouquet garni (4 stems each of parsley and thyme)

• 1 tablespoon fine salt

• 5 cups cubed (3/4 to 1-inch) peeled and seeded butternut or calabaza squash

• 1 zucchini, chopped

• 2 carrots, peeled and chopped

• 1 turnip, peeled and chopped

• 1 celery stalk, chopped

• 1/2 leek, well-cleaned and chopped

• 1/2 cup elbow macaroni

• 1/4 cup long-grain white rice

• Croutons for serving, optional

Description

1. Make the épis: Add 1/2 green bell pepper, seeded and chopped, 1/2 red bell pepper, seeded and chopped, 1/4 bunch of parsley, stems and all, chopped, 4 garlic cloves, chopped, 2 green onions, chopped, 1 tablespoon fresh thyme leaves, 1 small shallot, chopped, and 1 optional scotch bonnet or habanero pepper to a blender.
2. Add 1 cup neutral oil, such as canola, 1/4 cup white or cider vinegar, 3 tablespoons fresh lime juice, 1 tablespoon optional Tabasco sauce, 1 1/2 teaspoons fine salt, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons optional yellow mustard, and 1/4 teaspoon ground cloves. Blend until smooth and set aside.
3. Prepare the meat by scrubbing 3 pounds oxtails all over with 1 fresh lime, halved, 2 tablespoons white or cider vinegar, and 1 1/2 teaspoons fine salt.
4. Transfer the meat to a glass or stainless-steel bowl and pour 1 cup of épis on top, making sure all the pieces are covered (reserve the rest of the épis for the soup). Cover the bowl with a lid or wrap it with plastic and place it in the fridge. Let the meat marinate in the fridge for at least 4 hours or overnight.