By littleturtle on April 17, 2005
"Traditional thick, hardy French Caribbean soup made of pumpkin, beef, and rice. The dish was created in 1804 and represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup."
Serving Size: 1 (468 g)
Servings Per Recipe: 4
"Made this tonight to rave reviews from family and friends. I made it in a crockpot, so I browned the meat first, then the onions and deglazed with a little white wine, then put all the ingredients together and set it on low for about 6 hours. I used canned pumpkin as suggested by Gingertrees, as well as dried thyme. I did put in a nice bunch of flat-leaf parsley, as well as about 1/2 t fresh nutmeg, 1/4 t cayenne and a bay leaf. Perhaps it was because I used brown rice, but I needed to add an extra cup of water to get a stew consistency. Otherwise, it was more like a lumpy mess. :) Quite delicious lumpy mess, though!"
"Very hearty and good! I made a couple on-hand modifications: - 2 - 2 1/2 c. canned pumpkin instead of boiling my own - ground thyme and parsley instead of sprigs 1 suggestion: next time, I'll boil the turnips with the meat - they were a bit tough."