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Dominican Bouyon

Name: Dominican Bouyon
Total time: 120 min
Yield: Serves 6
Cuisine: Dominica
Ingredients: 400g Beef Shank; 4 Taro; 1 Sweet potato; 1 Carrot; 200g Pumpkin; 100g All-purpose flour; 1 Onion; 2 cloves Garlic; 2 Thyme; 1 Chili pepper; 1 1/2 tsp Salt; 2L Water

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

Meat, root vegetables, and dumplings stewed in a big pot — Dominica's Saturday soup.

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📖 The Story Behind This Dish

Bouyon is a Saturday staple in Dominica: beef, pork, or chicken is stewed for a long time in a big pot with root vegetables such as dasheen (taro), sweet potato, and green bananas plus dumplings. It's a different word from the island's 'bouyon' music; here it's Creole for soup.

🌆 Where it's eaten: At midday on a Saturday in Dominica, root vegetable and meat soup simmers in a big pot in a backyard as neighbors gather with bowls.

🥕 Ingredients (serves 6)

Beef Shank 400g
Taro 4
Sweet potato 1
Carrot 1
Pumpkin 200g
All-purpose flour 100g
Onion 1
Garlic 2 cloves
Thyme 2
Chili pepper 1
Salt 1 1/2 tsp
Water 2L

👩‍🍳 Instructions

Cut the beef into bite-size pieces and simmer with water, onion, garlic, and thyme for 1 hour.
Add the taro, sweet potatoes, carrots, and pumpkin cut large and simmer 20 minutes.
Knead the flour with 4 tbsp water and a little salt and shape into long dumplings.
Add the dumplings and a whole chili and simmer 15 minutes.
Remove the chili and season with salt.

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