bouyon
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Bouyon is a traditional stew originating from the Caribbean island of Dominica. It is a hearty dish typically made with a variety of vegetables, dumplings, provisions (starchy root vegetables), and meat, often including goat, chicken, or fish. The ingredients are slowly cooked in a rich, savory broth, resulting in a comforting, nutritious meal. Bouyon is particularly popular in Dominica and other Caribbean countries, often served at social gatherings and events.
Recipe
Ingredients:
2 lbs of beef or chicken
1 large onion, chopped
4 cloves of garlic, minced
2 carrots, sliced
2 potatoes, chopped
1/2 cabbage, chopped
2 leeks, chopped
2 celery stalks, chopped
1 turnip, chopped
1 Scotch bonnet pepper
3 sprigs of thyme
2 sprigs of parsley
1 green bell pepper, chopped
1 red bell pepper, chopped
Salt and pepper to taste
2 tablespoons of oil
8 cups of water
Instructions:
In a large pot, heat the oil over medium heat. Add the beef or chicken and brown on all sides.
Add the onion and garlic to the pot and cook until they become translucent.
Add the rest of the vegetables, thyme, parsley, Scotch bonnet pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.
Pour the water into the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the meat is tender and the flavors are well combined.
Remove the Scotch bonnet pepper and the sprigs of thyme and parsley before serving. Enjoy your Bouyon hot.