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A Haitian New Year's Soup

By Tequila Minsky

As a reporter for a New York City newspaper that covers the Caribbean community at home and abroad, I have traveled, and eaten, throughout Haiti. I've savored the island's distinctive cuisine, with its African, French, and native Taino elements and its iconic dishes, from lambi, sautéed conch and red snapper in a spicy tomato-based creole sauce, to riz djondjon, a rice made almost black with dried mushrooms. But I've never experienced a Haitian dish quite as beloved as soup joumou, a savory pumpkin soup. Keep reading »

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