On New Year’s Day, at home and abroad, Haitians and Haitiphiles are all about soup joumou. A squash based consommé laboriously made with chunks of beef, cabbage, carrots, potatoes, some kind of pasta, seasoned with epis-that concoction of Haitian spices, which was hopefully brought to perfection by an expert who uses enough scotch bonnet pepper without overshadowing the fragrant aroma. This soup is traditionally consumed to commemorate Jean-Jacques Dessalines’ proclamation of Haitian independence from France on January 1, 1804. Thirteen years after the only successful slave revolution started that abolished colonialism and slavery, Haiti became the first Black Republic in the world, second only to the United States. For many of us, the soup is as much about its gastronomic delight as it is about redressing history.