A thick, substantial soup loaded with beef, root vegetables like yam and malanga, plantains, cabbage, and watercress in a richly seasoned broth.
Ingredients
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500g stewing beef, cubed
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1 large yam, peeled and cubed
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2 malanga roots, peeled and cubed
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2 green plantains, peeled and sliced
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1/4 cabbage, shredded
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1 bunch watercress
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2 onions, diced
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4 cloves garlic, minced
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60ml epis paste
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2 sprigs thyme
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1 Scotch bonnet pepper, whole
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3 tbsp tomato paste
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2 liters water
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Salt and black pepper
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Juice of 2 limes
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.