Reflection 15

This week I decided to make another Haitian delicacy called Soup Joumou, which is just butternut squash soup. To prepare this dish, first start off by preparing the meat. Marinate the meat overnight or for about an hour. Place the meat in a pot filled with water and cover it. Add in olive oil and let biol until the water evaporates. Uncover the pot an add a few drops of water and then stir. Keep doing this until your meat browns. Add in one tablespoon of tomato paste and stir it in, then take the meat out and set it aside for later use. Now you can start preparing your vegetables. In  a bowl, cut into small pieces some scallions and cabbage. Peel & chop the potato, malanga, butternut squash, carrots, and turnip. Then wash all your vegetables and add into a separate pot of boiling. Cover the pot and let boil for an hour over high heat. Reduce heat and add scotch bonnet pepper. Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree. For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat. Add parsley, thyme, and broken spaghetti. Let it all cook, until tender, then combine meat into soup.
When making this, I learned how to properly attend to  meat and how to marinate it properly so that the flavor comes out and it's not dry and nasty. This was a bit difficult because it was my first time dealing with meat, in which I prepared it on my own.