Haitian Freedom Soup: The Pumpkin Soup of Haiti

For over one hundred years, the French controlled Haiti, taking advantage of the many natural resources and growing conditions the land had to offer. In order to farm massive amounts of sugar, coffee, cotton and indigo on their plantations, the French imported nearly one million slaves from Africa. Today a major percentage of Haiti’s population traces their ancestry to the African slaves.

The French plantation owners treated the slaves terribly, offering them only the minimum of what they needed to survive. While the slaves dined on a thin bread soup, the plantation owners enjoyed a rich and hearty pumpkin soup. In fact, the slaves were forbidden to eat the soup because it was considered too fancy for the simple people.

After more than one hundred years, the people of Haiti were fed up with the French. They began fighting back in 1791 and after a long battle won their independence! What was one of the first things they did following their victory? They celebrated by eating pumpkin soup! To this day, pumpkin soup is served in millions of homes every year on January 1 as a reminder of Haitian independence.

Ingredients:

• 2 pounds fresh pumpkin (2 cups mashed)
• 10 cups water, plus more if needed
• 1 13.5-ounce can of unsweetened coconut milk
• 1 jalapeño or serrano pepper
• 10 whole cloves
• 4 carrots, peeled and sliced
• 1/2 small head green cabbage, cored and chopped
• 1/2 teaspoon ground nutmeg
• 1 tablespoon curry powder
• 1 lime
• 1/4 pound macaroni
• 1/4 cup chopped parsley
• Salt and pepper to taste

1. In a large pot, add the pumpkin and water, stirring until it reaches an even consistency.
2. Press cloves halfway into the flesh of the pepper, then add to pumpkin mixture.
3. Add carrots, turnips, cabbage, nutmeg, lime juice, salt and pepper. Cover and bring to a boil.
4. Reduce heat to medium-low and simmer for 10 minutes. Stir in macaroni, parsley and coconut milk, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Add more water to thin the soup if you find it too thick.
5. Be creative with your presentation. Serve with a dollop of sour cream and a sprinkle of crushed pistachios or whatever else you like.

Nicholas Beatty is a children’s book author working primarily in multicultural stories. He loves folktales, local legends and history. He finds his inspiration when he travels around the world, and his passion is in sharing those stories with others.

Uncle Bouki and Ti Malice: A Haitian Folktale

This fine tale of Uncle Bouki and Ti Malice is one of many that entertain both young and old alike in Haiti. It seems as if Uncle Bouki is always getting into some kind of trouble… we all know an Uncle Bouki or two, don’t we?
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One fine morning, Uncle Bouki was walking down the lane when his stomach began kicking and dancing; he was very hungry! While he rushed home to prepare a meal for himself, he saw a toothless old woman eating alongside the road.

“Mmmm, that looks delicious,” Uncle Bouki said. “What are you eating?” Distracted by the nosey Uncle Bouki, the old woman bit her lip and screamed out, “Ay-yai!”

With no time to lose, Uncle Bouki raced to the market in search of some delicious ay-yai for himself. The poor man was very hungry indeed! But when he arrived at the market and began asking questions, the vendors only laughed at him because ay-yai didn’t exist at all!

“I’m so hungry, I can’t think of anything else,” Uncle Bouki said to Ti Malice when he returned home. “Do you have any ay-yai?”

Ti Malice wanted to teach silly Uncle Bouki a lesson, so he gathered a number of items and placed them in a bag. “Here’s your ay-yai; it’s the best I have.”

Uncle Bouki pulled out an orange from the bag and said, “No, this isn’t what I’m looking for.” Next, he pulled out a pineapple and just shook his head. “No, not this one either.” Finally, he reached into the bag and pulled out a piece of cactus.

“Ay-yai, ay-yai!” screamed Uncle Bouki as the prickly cactus spines poked into his skin. “What did you do that for?” he asked. Ti Malice couldn’t control his laughter and answered, “You asked for some Ay-yai, and that’s just what you got!”

Vodou In Haiti: A Way of Life

Brought to Haiti by slaves who arrived more than three hundred years ago, Vodou means “spirit” in several African languages. Believers recognize a distant creator named Bondye who is detached and unknowable and is represented by many spirits called Loa. Haitians perform rituals in the form of songs, dances and by creating altars in an effort to connect with and please these spirits.

Each of the spirits has his or her own unique personality, so believers of Vodou can choose which Loa they feel most connected to. During ceremonies the Loa are given food and drink in the hope they will offer special advice or words of wisdom.

 Papa Guédé

An example of one of the many Loa celebrated in Vodou is Papa Guédé, believed to be the skeleton of the first man who ever died. His primary role is to help people transition from life to death, but he’s also regarded as a protector of children. If a child is sick, people will pray to Papa Guédé to spare the child’s life.

Nicholas Beatty is a children’s book author working primarily in multicultural stories. He loves folktales, local legends and history. He finds his inspiration when he travels around the world, and his passion is in sharing those stories with others.

A Great Big "Thank You" to our Kickstarter Backers

Giving Thanks Where Thanks Is Due

We've placed a Special Thanks page at the end of our video because we wouldn't have been able to make the video without help from a small army of people. The people who helped us provided everything from kid-wrangling to bringing food to the set. Give thanks where it is due.

So in that case... Thank You:

Russell J. Young Photography
Jonathan Swanson, Composer
Counterpoint Graphic Design
Jim Lattazanio, Precision Images
Mark Middleton
Lois Middleton
Nancy DeLong
Cole Stoddard
Sophie Albright
Erika Albright
Bruin Albright
Todd Werkhoven
Kimberly Field
Rachelle Matheson
Donna Stevens
Pam Atherton
Darlene Beatty

And my creative partner, Coleen McIntyre. We did this together!

For more information about our Kickstarter Campaign, The Cultured Chef, check out Kickstarter.com

Mexican Bread of the Dead (Pan de Muerte)

Illustration by Coleen McIntyre

Day of the Dead Bread

Every year on the evening of November 1st, cemeteries all over Mexico are filled to the brim with families celebrating their loved ones that have passed away. Complete with music and food, the celebration feels more like a birthday party than a funeral. There is plenty to eat and drink with everyone contributing something that was meaningful to their loved one.

Bread of the Dead and Day of the Dead go hand-in-hand. Bakeries on every street corner sell the sweet, round bread in the days leading up to November 1^st. Available in many different sizes, there are most often small decorations baked into the bread in the shape of tear drops, hearts, flowers and bone shapes. These rolls are placed amongst the flowers and decorations, afterward eaten in the early morning hours as families prepare to go home. 

Ingredients

1/4 cup margarine
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Directions

1.     Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F

2.     In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

3.     Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

4.     Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

5.     Bake in a preheated 350 degrees F oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

6.     To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Nicholas Beatty is a children's book writer and publisher. His projects explore multicultural themes allowing children to discover the world through whimsical folktales, recipes and activities. You'll find more recipes and writing about world culture in his children's cookbook, The Cultured Chef.

I Love Dia de Los Muertos!

Day of the Dead

Photo by Nicholas Beatty (Patzcuaro, Mexico)

I am absolutely in love with Day of the Dead (Dia de los Muertos), the Mexican holiday celebrated to remember the dead. Colorful crepe paper banners called Papel Picado flutter in the wind at schools and art galleries, and sugar skulls and dancing skeletons are spotted everywhere. The playful imagery associated with Day of the Dead has become world famous, inspiring artists such as Frida Kahlo and Tim Burton.

I've traveled to Mexico and Guatemala to experience Day of the Dead firsthand on a number of occasions. From Oaxaca, Patzcuaro, Baja and more, each region of Mexico is known for celebrating in their own unique way. This makes for a unique sampling of local flavors and traditions for those of us who keep coming back for more.

The Catrina

A famous Mexican artist named Jose Guadalupe Posada is known for inventing the character Catrina in the early 1900s. She is an elegant skeleton woman of high society dressed in fancy dresses with big scarves and floppy hats. She was designed to remind the people that everyone faces death the same, whether they are rich or poor. Visitors to Mexico can find hundreds of different versions of the Catrina gracing business lobbies, art galleries, individual homes and hotels. She is loved by the people and has come to be among the favored imagery of Day of the Dead.

Frida Kahlo

A Mexican artist, Kahlo began painting after a near fatal bus accident left her severely injured. With ample time on her hands during recovery, she spent many hours producing self-portraits. Though she struggled with the label her entire life, Kahlo is considered one of the most important surrealist painters to date. She eventually became the first Mexican artist to sell a painting for more than a million dollars.

Frida Kahlo imagery has become integrated with Day of the Dead and Mexican pop art symbology. You'll find Catrina's fashioned after Kahlo, as well as altars dedicated to her throughout the country. 

Kahlo's contribution to Mexican art and culture has been profound, and she is one of the most celebrated artists worldwide. Her bold style and unique approach to life has been documented time and time again in theatre productions and feature films.

You'll find as I continue to write about world culture and traditions, I return to Mexican culture time and time again. The color and vibrancy of their traditions are so incredibly lively, and family takes center stage as communities come together to celebrate. It is through celebrations like Day of the Dead that visitors can gain a real understanding of traditions and culture of the beautiful people of Mexico. 

Nicholas Beatty is a children's book writer and publisher. His projects explore multicultural themes allowing children to discover the world through whimsical folktales, recipes and activities.