By: Ford Pierre + Diana Pierre-Louis

What is the cultural importance of soup joumou? 
All Haitians know the Soup Joumou and all Haitians consume Soup Joumou, but how many know its history and origins? Let's discover the story behind this mythical dish made from giraumon (a variety of pumpkin, found in the West Indies) and why it is traditionally eaten on January 1st.

There are often multiple versions of the origins of different types of soup. And when we talk about the origins of Soup Joumou in Haiti, two versions are often spoken of.

A colonial antecedent for Soup Joumou
First of all, the first suggests that Soup Joumou existed long before Haiti's independence, that is to say since the time of the colony. But its consumption was only reserved for wealthy settlers at the time. The slaves were prohibited from consuming the soup. It was not until the proclamation of Haiti's independence on January 1, 1804, with the authorization of Dessalines' wife (Marie Claire Heureuse) that Haitians began to consume Soup Joumou throughout the country. The objective was to show the whole world, more precisely to France, that Haiti had become a free and independent state.
 
A national invention for Soup Joumou
The second version tells that the Soup Joumou is from the invention of Marie Claire Heureuse. When her husband, General Jean Jacques Dessalines was preparing to deliver his speech for the occasion in the city of Gonaïves on January 1, 1804, she wanted to offer a nutritious food that would allow the newly free to resist shortages and other consequences of the war. She therefore proposed Joumou soup because it corresponded to all of these criteria. This soup could help the peasants to remain powerful in the face of hunger for almost 15 days. Previously, Claire Heureuse used Joumou to treat tuberculosis patients at the time. It was after discovering the virtues of this plant that she decided to create the soup. It is therefore from this moment that Joumou soup entered the Haitian tradition.
 
A world heritage for Soup Joumou
About two centuries later, the symbolism of the Soup Joumou continues to mark Haitian territory. Every January 1, almost all Haitian families consume the soup. It is a tradition to remember and remind the world that Haiti is the first free black nation. And thanks to the considerable efforts of several patriots, in 2021 it entered the world heritage of UNESCO. It all started in March 2021 when Haiti submitted the candidature of Soup Joumou, to the United Nations Educational, Scientific and Cultural Organization (UNESCO) for registration among the Intangible Cultural Heritages (ICH) of humanity. A few months later, during its 16th intergovernmental session on Thursday, December 16, 2021, UNESCO adopted the inscription of the traditional Haitian "Soup joumou" on the list of intangible cultural heritage of humanity. It is the first meal shared by humanity's first black nation.

Every January 1, families and friends in Haiti and abroad travel around to different family and friends houses to enjoy the soup together. Although the ingredients remain mostly the same, each person's flavors can vary depending on which recipe they learned from or which recipe they follow. Luckily with the Internet, there are a plethora of recipes to choose from and I guarantee any will be tasty!

I always follow the ingredients list and recipe for Soup Joumou out of our book Freedom Soup by by Tami Charles  (Author), Jacqueline Alcántara (Illustrator). It's so easy to follow and simplifies the whole process which includes a long list of ingredients and steps. 

Cooking essentials for Soup Joumou

Below is a video in Haitian Creole on how to cook Soup Joumou

By: Ford Pierre

​Haitian sweet treats are not only delicious, they are beautifully crafted with rich historical meaning behind them. With it's popularity in Haiti and abroad, many love the Haitian fudge candy dous makòs. If you've been lucky enough to taste the delicious Haitian dessert "dous makòs", I bet you haven't thought about how this magic formula originated. Typically, we don't think about the stories behind food, but they are so important, especially in the Haitian culture for preserving the authentic gastronomy. 
 
Today we will explore together one of the tastiest Haitian products, the "dous makòs".
 
The Origin Of Dous Makòs
This rectangular-shaped multicolored candy, made mainly from milk and sugar, is part of the food heritage and marks the identity of the city of Petit-Goâve. "Dous makòs" is a specialty of the city of Faustin Soulouque (Emperor of the Republic of Haiti between 1847 and 1859, under the name of Faustin 1st), this commune, located 68 km south of Port-au-Prince, in the western department. The natives of Petit-Goâve attach so much importance to their product that even a carnaval celebration bears its name "Kanaval Dous Makòs la".
 
Historical Reference For Dous Makòs
​According to what the story tells, the "dous makòs" was created in the 1930s by Mrs. Macoss. This oral history tale turned a corner when in 1939, Mrs. Fernand Labarre, an employee in Madame Macoss's factory, took over the activities of her late boss by marketing the multicolored candy under the name "La Douce de Madame Macoss" hence the name "Dous Makòs". In fact, the creation of this fabulous dessert is attributed to Mrs. Macoss.
 
Dous Makòs Ingredients And Recipe
The formula has been carefully learned and transmitted over the years by the Labarre family; they consider it a family recipe. The candy fudge can be found for sale in all areas of Haiti. It's a staple item to bring as gifts to family and friends, especially when visiting from Haiti.
 
There are three types of "dous makòs" depending on the milk used for a rich range of flavor such as chocolate etc. This candy is striped with five color layers, two of which are pink and brown. It is generally pink in color, this color is obtained by diluting pink cochineal powder in ordinary alcohol or clairin (Haitian Creole for drinking alcohol).

• Mix the milk with the ingredients
• Add the sugar while stirring
• Pour it into wooden molds and cool for about six hours
• Once cooled, the "dous makòs" forms a paste, ready to be cut into small pieces by hand

 
Today, even if it is a pioneer in the field, the exclusivity of the dous makòs brand is not attributed to the Labarre family because there are other workshops in Petit-Goâve and in neighboring regions which produce it. The delicious "dous makòs" is one of those products that have made a special place for themselves in Haitian gastronomy.

If you're looking for dous makòs for sale, check out Bon Bon Lakay to purchase online!  

Let us know in the comments if you've tried dous makòs and what you thought of it!

By: Ford Pierre

​Have you ever heard of or tasted Haitian "Konparèt"? This famous succulent candy is rich in vitamin B6 is renowned for its originality. This Haitian treat that looks like a cake and tastes delicious!

Origins of Haitian Treat Konparèt
The "Konparèt" comes from Jérémie, the capital of the department of Grande-Anse in Haiti. This resplendent city, known for its poetry, because it is the city of poets and for the originality of its gastronomy that makes you drool. Speaking of its gastronomy, all Haitians know that "Tonm-Tonm" and "Konparèt" are emblematic figures in the field. In other words, Jérémie is the capital of "Konparèt" in Haiti and the natives are very proud of their products. But what is paradoxical is that they do not really consume it, because the majority of "Konparèt" are exported through other regions of the country and sometimes even abroad. However, many other parts of the country produce "Konparèt", but in terms of quality and quantity, the city of Jérémie is the best producer.
 
When we talk about this magical product, people wonder what is its recipe is or where the formula comes from. According to legend, the magic formula of "Konparèt'' came from a Martinican who during her stay in Jérémie would have taught Grann Louqui (Grandma Louqi) how to prepare the recipe. And since then, the succulent candy sprung up in Jérémie with the name "Konparèt".
 
Preparation and Indulgence of Haitian Konparèt
To prepare the "Konparèt", certain ingredients are very important. Flour, milk, cinnamon, banana fig, sugar cane, ginger or even coconut are the essential elements that constitute it. Once all of these ingredients are put together, it will create a paste and after the paste goes in the oven, the "Konparèt" is ready to be consumed. However, it can be consumed in different ways, either with cheese, milk, "Manba" (peanut butter) or even avocado!

​Check out this recipe if you're brave enough to make it! Or follow this Pinterest board to save for later.

Haitian food is a huge part of the Haitian culture. Eating is always an amazing experience in Haiti, not only because everything is delicious, but because they are so many non-traditional ways of getting food. When I sat down and thought about my food experiences in Haiti, I realized how much fun eating Haitian food is!

Here are some of my favorites...

Just like traveling to any new place, learning about the food and trying new things is so much fun!

September is Haitian Gastronomy month! Haiti is known for it's hospitality and delicious food. I have been lucky enough to experience preparing, cooking and serving Haitian food at special events in Haiti. Here are some of the shots.

Join us for the 3rd Annual cultural and food event Taste of Haiti showcasing everything Haitian in the heart of North Miami! An entire afternoon filled with family friendly activities! Come enjoy great food, music, arts and crafts! 

Taste of Haiti website

Haitian American Author Nadege Fleurimond created HAITI UNCOVERED, a full color coffee table culinary book with photos, recipes, history and culture to be used as a reference for Haitians and Non-Haitians. Check out this Q&A with her and The Real Haiti! 

- Did you grow up in Haiti? Where are you from?
I was born in Haiti, but left at the age of 7. I was born in the capital city of Port-au-Prince, but my family is from the South Department in a city called Les Cayes. That is usually the city that I represent when anyone ask me where I am from. But from 7, Brooklyn has been home. The only time I moved out was when I attended college across the bridge in Manhattan at Columbia University.

- Who were the biggest influencers in your life, especially related to cooking?
Funny enough, my father. He is an amazing cook. As much as he is against this culinary career that I have chosen, he really is my big inspiration. I saw what he was able to do with food, and I was inspired at a very young age.
 
- What was your "ah-ha" moment that made you trade the courtroom for your passion, the culinary industry?
I grew up first wanting to be a doctor. That was mainly because, as Haitian person that's your first calling. So when I attended Brooklyn Tech, I was on this Bio-Chem track full of math and sciences, then I realized I hated it.
 
Upon attending college, all my friends would praise my analytical skills and ability to keep calm and collected in situations. They loved how fair I was in most situations, and we all agreed I should be a lawyer. And it made sense to me, because I am thinker.
 
I don't think I ever gave up my law dreams. I am not one of those people who believe that we all only have one calling. I still have aspirations to go to law school. I may never practice, but I honestly think my mind was made to function as a lawyer.
 
The kitchen chose me. It initially started off as, let me give this a try. To oh, lets see where this will go. 12 years later, I still don't think I have chosen this as my sole path. But I have enjoyed this journey thoroughly and I will continue to do it to the extent that enjoyment and fulfillment is there.

- How would you describe your cooking style?
Diverse. I love real food. I love food that touches your marrow. It has to taste good. Often time people make pretty food that doesn't taste that amazing. I believe you need both. I love amazing, real food, that taste awesome. I love cooking in ways that reminds you of your grandmother, mother, or amazing master uncle cook.
 
- When traveling in Haiti while doing research for your book, what was the one place that you visited that inspired you the most? Or had the most impact?
I think food wise it has to be Jeremie. Jeremie is in the Grand-Anse region of Haiti. The Grand-Anse is the southern Western tip of Haiti. It is very isolated from the rest of Haiti as the road to get there are not the very best. They are just plain bad. So just the travelling was inspiring, but the food culture there is very distinct.  They have items that are very unique to their region such as tom tom, which is a dish made out of mashed bread fruit with a tasty slippery okra sauce. Pisket is another loved dish from the region, which is a dish made of tiny fish, sautéed in oil, tomato paste and seasoning.

- Tell us your favorite part of the real Haiti and why we need to keep spreading awareness of this beautiful land.
The people. While the food is amazing and down right knee buckling good and the beaches and various scenes are a sight to behold, the people of Haiti are the real charm of the country. The humor and candor of a Haitian person is one of the most amazing experiences one can encounter. 

The book is currently available via our website at http://www.nadegefleurimond.com and also on Amazon.com

FOR IMMEDIATE RELEASE:

Contact: 

Annie Byas/Jihan Antoine

TaDaGroupInc@gmail.com

516.808.3487

www.thetadagroup.com

TRAVEL JOURNAL AND COOK BOOK FROM CHEF AND CULINARY CURATOR

DELECTABLE FOOD ART WITH ORIGINAL HAITIAN RECIPES FOR THE AMERICAN FAMILY

HAITI UNCOVERED BOOK REVEALED 

(September 16th, 2014—New York, NEW YORK) Foreword by New York 

Times bestselling author Edwidge Danticat, HAITI UNCOVERED: A 

Regional Adventure into the Art of Haitian Cuisine by Chef Nadege 

Fleurimond, is a culinary coffee table book that embraces every region 

and tradition of Haiti. HAITI UNCOVERED will delve into the art of 

Haitian Cuisine and will bring into focus the beauty of Haiti through its 

diverse culinary traditions while offering to Haitians and non-Haitians 

an opportunity to explore and learn. The beautifully bound and 

illustrated, hard cover book, slated to be released on November 18th

2014, will present and represent the dishes, recipes and cooking traditions, from all the 10 geographical 

Departments.

Fleurimond traveled through multiple cities in Haiti such as Port-Au-Prince, Jacmel, Gonaives, and Cap 

Haitien among others to absorb and discover the nuances that are inherit in the rich and diverse culture

of Haiti. One of the ways to learn about any background that is often unknown is to get to know it one 

on one, breaking bread, and learn about the culture through one of the most social and yet intimate 

way...the food. Fleurimond showcased that through her journey in the diverse provinces of her own 

country and to find a bit of you through her culinary journey. Manje ya pare" Food is ready!

“Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine is a book that will present an 

accurate depiction of Haiti's culinary art. Beyond the food, the book will present the reader with a very 

realistic view of Haitian culture and society through pictures and historical information. This is not just a 

Recipe book, but rather a look at Haitian culture through a food inspired lens. In essence, this is your 

chance to rediscover Haiti and to present her in a different light,” said Nadege Fleurimond.

The HAITI UNCOVERED cook book will be on pre-sale from $59.99 on August 18th until September 20th

This self-published Haitian cook book was developed and created in part with funds raised from 

Indiegogo campaign created by Nadege Fleurimond with support not only from her friends and family, 

but from a cross section of individuals with interests in food, culture and history. Fleurimond set goals to 

produce this culinary memoir by any means to uncover and rediscover the traditional aspects of Haitian 

cuisine and introduce a contemporary method to enjoying Caribbean food at its best.

For interview or feature consideration with Chef Nadege Fleurimond please contact 

tadagroupinc@gmail.com and visit www.nadegefleurimond.com for more information.

About the author: Nadege Fleurimond is the owner of Fleurimond Catering Inc. Utilizing her Haitian 

culinary background, Fleurimond pulls in world flavors from Asian, Latin American and European 

Cuisines. She has catered for Ann-Hauser Busch, Paul Weiss, NYC Hall, BET, and The Colbert Report, Dr. 

Mehmet Oz, Vivica Fox, etc. With varying interests in business, government, & social issues, Nadege 

graduated with a degree in Political Science from Columbia University. Nadege has been quoted in the 

New York Times, has appeared on the national television show Chopped on the Food Network, and has 

been a Food columnist for the Haitian Times Newspaper since 2008. She is also the recipient of the New 

York Media Alliance’s Ethnic Press Fellowship for 2010 covering the education beat. She also is the 

recipient of the 2011 Feet in Two Worlds Food Writers Fellowship, which has garnered many awards.

The TaDa Group Inc. is a boutique firm that prides on developing personal, highly collaborative 

relationships with individuals trying to pursue a successful career within every realm. They work with 

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# # # #

Last year during Gout et Saveurs Lakay, I had the chance to photograph Chef Lemaire at La Reserve Hotel in Petionville. What a great hotel and hangout! Here's a view of the lounge area that the restaurant looks over and a chicken dish I enjoyed!

It was a pleasure for us to meet all of the people who stopped by our tent at Taste of Haiti! Endy and I are grateful for your support! 

We were selling jewelry at the event this year, but we are most grateful for the interaction with you all! The Real Haiti is about empowering each other, not competing or getting rich. Knowing that we are responsible for reigniting your fire for your love for Haiti is the most rewarding part.

Thank you everyone for your support and love. We continue this empire to keep inspiring you! …and our hopes and dreams for Haiti! 

Mesi anpil! 
With love,
Diana & Endy

We shared a table with Ginen Creations by Sophie pictured below. Special thanks to our sister in law Martine for her help! 

Here's the video...enjoy :)