Soup joumou isn’t just food — it’s history. During French colonial rule, enslaved Haitians were forbidden from eating the rich squash or pumpkin-based soup whose ingredients they were forced to harvest. After Haiti won its independence in 1804, it became a symbol of freedom and is traditionally served on January 1st. And if you time it right, you’ll find it at T’Chaka, Oakland’s first and only Haitian restaurant.
Taking over the beloved Miss Ollie’s space in Uptown, T’Chaka is serving up dishes that tell a story — and No Crumbs host Josh Decolongon can’t help but visit several times. Griot? Crispy, citrus-marinated pork that might be Haiti’s greatest culinary flex. Oxtails? So tender they barely hold together. And let’s not forget plantains, a Caribbean staple.
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About No Crumbs: In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.