Bouyon (Bouyon)
Overview
Bouyon is a thick, hearty Haitian soup packed with meat, root vegetables and greens. Beef, goat or chicken is marinated in epis, the Haitian green seasoning of garlic, herbs, peppers and citrus, then simmered until tender. Chunks of green plantain, yam, malanga, potato and carrot are added, together with handfuls of spinach, watercress or cabbage. Small flour dumplings, sometimes with cornmeal, are dropped in near the end, and a whole scotch bonnet pepper adds heat and aroma without overwhelming the pot. It is a complete meal in a bowl, filling and full of flavour.
History
Bouyon comes from the French word bouillon, but in Haiti it is a much heavier dish. It is traditionally made on Saturdays, when families have more time to cook a big pot, and it is also shared at gatherings and given to people who need strength. Similar soups are made on other Caribbean islands, including Dominica and Saint Lucia, where bouyon is also eaten.
Main ingredients
Beef or goat, green plantain, yam and malanga, spinach or watercress, dumplings, epis seasoning. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Spinach and greens soups · More soups from Haiti
Recipe
Method
- 150 min
Brown the marinated meat in a little oil, add the water and simmer for 50 minutes.
- 220 min
Add the plantains, yam, malanga, carrots, potatoes and the whole pepper and cook for 20 minutes.
- 315 min
Drop in the dumplings and add the greens and cook for 15 minutes.
- 4
Remove the pepper, season with salt and lime and serve.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
