Entree: Saint Lucia – Bouyon

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1–1.5 inch pieces
- 1/2 lb (227 g) smoked pig tail or smoked salt pork, rinsed
- 1 cup (200 g) dried red kidney beans (or pigeon peas), soaked overnight and drained
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 stalks scallions, chopped (about 1 oz / 30 g)
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 g) diced tomato (fresh or canned)
- 2 cups (480 ml) water plus 6 cups (1.4 L) beef stock or additional water (total about 8 cups / 1.9 L) — enough to cover ingredients
- 1 large carrot, peeled and diced (about 6 oz / 170 g)
- 1 medium yam or dasheen, peeled and cubed (about 12 oz / 340 g)
- 1 medium sweet potato, peeled and cubed (about 8 oz / 225 g)
- 1 green plantain (or green banana), peeled and cut into 1-inch pieces (about 6 oz / 170 g)
- 1 cup (240 ml) coconut milk, optional but traditional in some households
- 2 sprigs fresh thyme
- 1 whole scotch bonnet pepper, left whole (pierce once) or halved for more heat, optional
- 1 tsp (5 ml) dried pimento (ground allspice) or 4 whole pimento berries
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or chadon beni

Instructions

1. In a large heavy pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Brown the beef stew meat in batches until nicely seared; remove and set aside. Brown the smoked pig tail briefly to render some fat and develop color.
2. Add chopped onion to the pot and sauté in the rendered fat 3–4 minutes until translucent. Stir in minced garlic, scallions and diced tomato and cook 2–3 minutes until fragrant.
3. Return browned beef and pig tail to the pot. Add the soaked drained beans and pour in about 8 cups (1.9 L) of beef stock or water (enough to cover). Add thyme sprigs, whole or halved scotch bonnet (if using), and pimento/allspice.
4. Bring to a boil, then reduce to a simmer, cover partially, and cook until the beans and meats are beginning to become tender, about 1 to 1 1/2 hours depending on beans and meat.
5. Add the diced carrot, yam (or dasheen), sweet potato and plantain pieces. Continue to simmer, stirring occasionally, until the provisions and meats are tender and the broth has thickened slightly, about 30–45 minutes.
6. Stir in 1 cup (240 ml) coconut milk if using, and simmer an additional 5–10 minutes to meld flavors. Remove thyme sprigs and scotch bonnet (if left whole) before serving, or mash a small piece of scotch bonnet into the pot if more heat is desired.
7. Season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper, adjust to taste, then stir in 2 tbsp (30 ml) chopped parsley. Ladle bouyon hot into bowls and serve as a hearty main course.