one unusual request for you, Manda...Please, when you have time write on kreyol procedure of preparation of beef stew or maybe some other meal if you don't like to cook beef stew.....tell me the way haitian cook it?pase youn bon jounen, Manda

Dakò zanmi mwen☺!

Here's one of many recipes for Haitian stews.

You may also find other Haitian cooking recipes at this link: Other Haitian cooking recipe

A tasty stew in Haiti is best know by the name of: bouyon, ragou, or konsonmen.

Because it is packed with vegetables, bouyon is considered to be a nutritious and fortifying meal.

Meat*

The different kind of meat we use for bouyon are: beef (vyann bèf), blue crabs (sirik), goat's head (tèt kabrit), cow's feet (pye bèf), and conch (lanbi).

Hence, the name for the following stews:

Crab stew – bouyon krab

Beef stew – bouyon vyann bèf
Goat’s head stew – bouyon tèt kabrit
Conch stew – bouyon lanbi

Cow’s feet stew – bouyon pye bèf

FYI: Making bouyon can be time-consuming.

Beef Stew

Bouyon Vyann Bèf

bouyon vyann bèf
beef stew

Ingredients:

1 lb lean beef for stew, or beef chunks (or your preferred meat*)

1 cut-up limes
A mixture of chopped green onions, garlic, parsley, and salt

1/2 lb. of baby potatoes

1 green plantain

3 medium carrots (cut-up)

2 small malangas (root vegetable, find image below)

1 white or yellow names (root vegetable, find image below)

1 packet of watercress

4 tbsp of extra virgin olive oil

minced shallots

1/4 cup of chopped onions
1 hot pepper

To make the dumplings (called donbrèy in Creole)

1 cup of flour

1 tbsp butter

2 tsp of baking powder (if not using baking powder, you may get the self-rising flour)

less than 1/2 cup of milk

a pinch of salt

 

Preparation:

Trim off any excess fat from the meat. Rub the cut-up limes on the meat and let it marinate for a few minutes. Rinse off the marinade with warm water.  Bring the meat to a saucepan.  Season the meat with the mixture of chopped green onions, garlic, parsley and salt. Add four cups of water and cook until tender. Put aside.

Peel and cut all the vegetables into large cubes.  Chop up the water cress.

In a hot large saucepan, add  the olive oil.  Sautee the shallots, the chopped onions and the tender meat until browned.  Add six cups of water, the baby potatoes, carrots,malangas, names, plantain, and watercress.  Bring to a boil. 

Making dumplings.

In a bowl, mix flour, butter, milk, salt, and baking powder into a pasty dough.  Mix and form the dough with your clean hands.  If the dough becomes sticky, add a thin layer of flour to your hands and continue mixing the dough.  Using a knife, make small balls with the dough.   Drop the dough balls into the bouyon.

The bouyon is ready when the vegetables are tender.  Make a long slit into the hot pepper and throw in the bouyon.  Salt to taste.



Add some crab legs to your beef stew

This root vegetable is called Malanga

Creole name is Malanga

This root vegetable is called Name

Creole name is Yanm



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