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
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
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| bouyon vyann bèf beef stew |
1 lb lean beef for stew, or beef chunks (or your preferred meat*)
1 cut-up limesA 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)
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.
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| Add some crab legs to your beef stew |
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| This root vegetable is called Malanga Creole name is Malanga |
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| This root vegetable is called Name Creole name is Yanm |
