Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet.
Clear Learning Target: I can prepare a dish specifically unique to Haitian culture.
As students continue to build a deeper understanding about different cultures and lifestyles around the world, students will dig into the unique country of Haiti. Strategically aligned to EL curriculum, all content and recipes are student-friendly, tested, and approved.
(Note: Students did not prepare this dish, the teacher did due to the complexity.)
2 Pumpkins 7lbs. Total. One pumpkin 4 Lbs and the other 3 Lbs. Best to use Calabaza squash or butternut squash
3 Cups Elbow Macaroni – We used organic elbow macaroni. Feel free to substitute with a gluten free version if needed.
1 Tbsp. Fresh Ginger Grated
8 Large Carrots Cut into about 8 pieces each
1 Cabbage; About 2lbs.
6 Tsp. Salt Or To Taste
3 Tsp. Ground Black Pepper Or To Taste
6 Cloves Or 2 Tsp. Ground Cloves
5 Garlic Cloves
Juice From 3 Lemons
Herbs; About 5 Sage Leaves 7 sprigs Fresh Parsley, & About 8 Sprigs Of Fresh Thyme
6 Tbsp. Better Than Bouillon Paste Vegetable Base
4 Tbsp. Olive Oil
32 Oz. Vegetable Broth
12 Cups Water; Divided - 10 Cups Of Water To Cook The Pumpkin And 2 Cups To Add To The Soup
5 Green Onions; Chopped
1 Lb. Gold Potatoes; Cut Into Quarters
1 Large Onion; Roughly Chopped
Instructions
Start by prepping your ingredients: Set aside the Olive oil, Better than Bouillon Paste, Herbs, Lemon Juice, Salt and Pepper, Cloves, Ginger and Macaroni.Wash the pumpkin thoroughly. Remove all dirt and debris. Cut the pumpkin into small cubes. Peel the pumpkin if you do not have a high-quality blender. However, we did not peel the pumpkin. Discard the seeds and inside flesh.
In a large 12 Quart Stockpot, add the pumpkin and 10 cups of water. Bring to a boil and cook until tender and fork through.While the pumpkin is cooking prepare the other ingredients.
Peel the carrots cut into about 6-8 pieces, wash and set aside.
Next, peel the potatoes, cut into quarters, wash and set aside in water.
Then, cut the cabbage into small chunks or medium size slices. Wash and set aside in water. Do not cut the cabbage too thin as it will over cook when added with the other ingredients.
Chop the onions, then wash and set aside. Then chop the garlic and green onions (wash) and set aside.
When the pumpkin is done cooking, remove the stockpot from the heat and set aside, leaving the cooked pumpkin in the water.In a large skillet over medium high heat, add the oil, when heated through, add the onions, green onions, ginger, and garlic. Cook until translucent and starts to caramelize. When cooked, set the skillet aside.
Transfer the stockpot back to the stovetop and over medium heat, use an immersion blender to blend the squash. If you do not have an immersion blender, transfer the squash and the liquid to a high-quality blender. After blending, return to the stockpot.
Next, add in the sauté garlic, onions, and green peppers to the blended pumpkin.
Followed by the potatoes, cabbage, carrots, herbs, 2 cups of water, Vegetable broth, better than bouillon paste, salt and pepper, cloves or ground cloves, lemon juice. Bring to boil over high heat, when it starts to boil, reduce the heat to medium.
When the cabbage is closed to being cooked, add in the macaroni. Bring to simmer for about 15 -20 minutes over medium low heat. Stirring occasionally to avoid the sticking at the bottom.
The soup joumou will thicken as it simmers. Transfer to a bowl and serve with French bread.
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