A thick, substantial soup loaded with beef, root vegetables like yam and malanga, plantains, cabbage, and watercress in a richly seasoned broth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large deep bowl
Garnishes: fresh parsley, lime wedge
Accompaniments: white rice on the side
Instructions
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1
Season beef with epis paste, lime juice, salt, and pepper. Let marinate for thirty minutes.
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2
In a large pot, brown beef in oil over high heat. Add onions and garlic, cooking until softened.
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3
Add water, tomato paste, thyme, and Scotch bonnet. Bring to a boil, then simmer for one hour until beef is nearly tender.
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4
Add yam, malanga, and plantains. Continue simmering for twenty-five minutes until root vegetables are soft.
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5
Add cabbage and watercress. Cook for ten more minutes until greens are wilted and soup is thick.
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6
Remove Scotch bonnet and thyme. Adjust seasoning and serve in deep bowls.
Did You Know?
Bouyon is considered such a restorative dish that it is often prescribed by Haitian grandmothers as a cure for colds, fatigue, and heartbreak alike.
Chef's Notes
Equipment Tips
- large stockpot
- cutting board
- sharp knife
Garnishing
fresh parsley, lime wedge
Accompaniments
white rice on the side
The Story Behind Bouyon
Bouyon is Haiti's answer to the universal concept of restorative soup, a one-pot meal that draws from both African and European soup-making traditions. The generous use of root vegetables like yam and malanga connects the dish to West African yam culture, while the French-influenced technique of building flavors through browning and layering adds depth. Bouyon is Saturday food in many Haitian households, a dish that feeds the whole family from a single large pot.
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