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Bouyon : Haitian heaty soup

Bouyoun (chicken, beef, or goat)

Haitian Bouyon is a beloved comfort food, perfect for food on a rainy or snowy day. bringing warmth and nourishment to the table. This rich, flavorful stew features tender meat (like beef or chicken), root vegetables such as plantains, yams, and potatoes, all simmered in a savory broth infused with epis, Haiti’s signature seasoning blend.

Ingredients

For the Epis (Haitian Seasoning Blend)

  • 1 small onion, chopped

  • 4 garlic cloves, peeled

  • 1 small bunch parsley

  • 3 sprigs thyme

  • 4 whole cloves

  • 1 Scotch bonnet pepper (seeded for less heat, if desired)

  • Juice of 1 lime or lemon

  • 1 tsp salt

  • 1 tbsp olive oil or water (to help blend)

Instructions for Epis: Blend all ingredients in a food processor or blender until smooth. Store extra epis in the fridge for future use.

For the Bouyon

Meat

  • 2 lbs beef (cubed) and/or beef bones, or 2 lbs chicken thighs

  • Juice of 2 limes or lemons

  • 3 tbsp prepared epis

  • 1 tsp salt

  • 1 tsp black pepper

Vegetables & Starches

  • 2 green plantains, peeled and cut into chunks

  • 1 medium yellow or white yam, peeled and cubed

  • 2 medium potatoes, peeled and cubed

  • 2 carrots, sliced

  • 1 cup kale or spinach (optional)

  • 2 celery stalks, chopped

  • 1 onion, sliced

Optional Dumplings

  • 1 cup flour

  • Pinch of salt

  • Water (to form a soft dough)

Additional Ingredients

  • 2 tbsp tomato paste

  • 1 Scotch bonnet pepper (whole, for mild heat)

  • 1 bouillon cube (optional)

  • 6–8 cups of broth from the slow-cooked meat

Instructions

Step 1: Clean and Marinate the Meat

  1. Clean the meat with lime juice and rinse thoroughly with water.

  2. In a bowl, season the meat with epis, salt, and black pepper. Let marinate for at least 30 minutes (or overnight for best flavor).

Step 2: Build the Meat Broth

  1. In a large pot, sear the marinated meat until lightly browned on all sides.

  2. Add 6–8 cups of water to the pot, cover, and simmer over low heat for 45 minutes (beef) or 30 minutes (chicken), until the meat is tender. This slow-cooked broth will become the base of the bouyon.

Step 3: Prepare the Dumplings (Optional)

  1. Combine flour, a pinch of salt, and enough water to form a soft dough. Roll small pieces of dough into thin logs or oval shapes.

Step 4: Build the Bouyon

  1. Add the plantains, yam, potatoes, carrots, celery, and onion to the pot with the meat and broth. Stir in the tomato paste.

  2. Bring the mixture to a gentle boil and simmer for 10 minutes.

Step 5: Add Greens and Dumplings

  1. Add the dumplings (if using) and the Scotch bonnet pepper (whole). Let the soup simmer for another 15 minutes until the vegetables and dumplings are tender.

  2. During the last 5–10 minutes, stir in the kale or spinach (if using).

Step 6: Final Adjustments

  1. Taste and adjust the seasoning with salt and pepper. Remove the Scotch bonnet pepper before serving.

Step 7: Serve

  1. Ladle the bouyon into bowls, ensuring each portion has a good mix of meat, vegetables, and broth. Serve hot with crusty bread or on its own.

Bouyon warms both the body and soul, making it an essential dish for cozy family meals.

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