| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 1/2 lb Joumou
- 1-2 Carrots
- 1-2 Potatoes depending on size
- 1/2 Yam
- 1 Turnip
- 1-2 Stalk Celery
- 1-2 Stalk Green Onion
- 1/4 Onion
- 1/4 Green Pepper
- 1 tbs olive oil
- 1 tbs Butter to taste (optional)
- Macaroni and noodles just a handful (optional)
- 8-9 Cups Water
- Tomato Paste
- Epis
- Adobo Seasoning to taste
- Salt to taste
- garlic to taste
- Hot Pepper to taste
- Cloves to taste
Ingredients
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Instructions
- Peel and rinse the Joumou, yam, turnip and potatoes.
- Chop the Joumou into cubes.
- Add the chopped Joumou to a pot with 1-2 cups of water with a bit of salt and Adobo seasoning.
- Bring to a boil and allow the Joumou to cook. This can take 10-15 minutes.
- While it's cooking prepare the rest of the veggies.
- Rinse and chop the celery, onion, green pepper and green onion.
- Clean and chop the carrots and cabbage.
- Once the Joumou is cooked, add the pieces and the leftover water to the blender.
- Blend it well and save for later in the process.
- In a clean pot, heat some oil and fry tomato paste in the hot oil. Let the tomato past brown and add chopped onions and green pepper.
- Add butter and Epis. Allow the mixture to simmer for 1-2 minutes.
- Add the potatoes, yam, carrots and a bit of salt. Saute the veggies for 2-3 minutes.
- Add at least 4 cups of water. Bring it to a boil.
- Once it's boiled. Add the Joumou mixture. Now allow the soup to boil until the potato and yam is almost cooked.
- When they're almost cooked, add the cabbage, turnips, green onion and celery. Allow to boil for 2-3 minutes.
- Add macaroni and noodles and a whole hot pepper. All this is optional. Allow the soup to simmer.
- While the soup is simmering, chop some onion, and garlic and fry in some oil so you can Kòmande the soup.
- When the onion and garlic is brown, but not burnt, add the mixture to the soup.
- Add a bit of butter.
- Taste the soup and if you're happy with the taste, it's ready to serve.
Epi Datset!