09 Jan DO comments and analyzes

DO comments and analyzes

Soup Joumou

We, Haitians, have made a tradition of eating Soup joumou every January 1st wherever we live with the idea of reminding us of what our heroes did for us. This soup was a dish that African slaves were forbidden from eating, a delicacy reserved for the French colonial masters. When the revolutionary leader Jean-Jacques Dessalines declared Haiti’s independence, Soup joumou became a symbol of Haitian freedom, we eat it as a cultural food habit. It represents Haiti’s history as the first independent Black Republic in the world.

Preparing Soup Joumou can be considered as an extensive process. The squash slices are simmered in a saucepan along with the meat, marinated in a large bowl with epis seasoning base and seasoned salt for at least 30 minutes, preferably overnight. After a few hours, the meat is transferred to a boil, cook until beef is tender. Some vegetables are added, such as carrots, fresh thyme, onion, green bell pepper, celery, scallions, garlic, parsley, olive oil, potatoes, turnip, leek, the Scotch bonnet pepper, cabbage and pasta. When vegetables are tender, squash and some cups of water are added; cook and covered, until squash is tender. After that, squash and liquid are put in a blender; stir in reserved squash purée; cook, until soup is slightly thick.

This soup, based on its ingredients, is a healthy food. When Haitian immigrants eat it in a specific time or special occasion, such as every January 1st, this is a way for them to preserve their culture when they live in a foreign country. 

Mangos In Haiti

The mango tree is one of the fruit trees whose fruits are juicy and delicious, and the most sourced in Haiti. Its production is an important activity for the country and provides the national economy with satisfactory monetary income. This production is mainly ensured by peasant farms whose level of technicality in the management of the mango tree remains unrecognizable. It is within this framework that this work falls, with the objective of strengthening the development of agroecology and mango production in Haiti.

The valuation of production is a major issue for Haitian producers. For producers, the mango tree is considered a high-profit crop. There is a need to strengthen men’s conditioning techniques and create special mango conditioning infrastructure in the regions, as there is only one conditioning method for mangoes destined for local markets. For mangoes intended for export, they must be packed and treated upon arrival at the processing center before export. Create effective and investor-friendly ways to encourage and facilitate farmers through programs to help benefit and meet their socio-economic needs.