Entree: Dominica – Central Culinary Region – Bouyon (Hearty Creole meat-and-root-vegetable stew with beans and dumplings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 8 cups (1.9 L) water or light chicken stock
- 1/2 cup (100 g) dried split peas, rinsed
- 1 lb (454 g) dasheen (taro), peeled and cut into 1-inch pieces
- 8 oz (225 g) yam or sweet potato, peeled and cubed
- 1 green plantain, peeled and cut into 1-inch pieces (approx. 7 oz / 200 g)
- 1 cup (150 g) pumpkin or squash, cubed
- 1 medium onion, chopped (approx. 110 g)
- 3 scallions (green onions), chopped (approx. 45 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 sprigs fresh thyme
- 1 small Scotch bonnet pepper, left whole or pierced for heat
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh parsley or chives, chopped, for garnish
- Dumplings: 1 cup (130 g) all-purpose flour
- Dumplings: 1/2 tsp (3 g) salt
- Dumplings: enough water (about 3–4 tbsp / 45–60 ml) to form a stiff dough

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add the pork pieces and brown on all sides, 6–8 minutes. Remove and set aside.
2. In the same pot, add chopped onion, scallions, and minced garlic; sauté until softened and fragrant, about 4 minutes. Return the browned pork to the pot.
3. Add 8 cups (1.9 L) water or stock, rinsed split peas, thyme sprigs, and the whole Scotch bonnet pepper. Bring to a boil, then reduce heat and simmer, partially covered, until split peas begin to soften, about 25–30 minutes. Skim any foam.
4. Add dasheen, yam, plantain, and pumpkin to the pot. Continue simmering until the roots are tender but not falling apart, another 25–35 minutes. Add more water if the stew becomes too thick while cooking.
5. While the stew simmers, make the dumplings: combine 1 cup (130 g) flour and 1/2 tsp (3 g) salt in a bowl. Add water a tablespoon at a time and knead briefly to form a stiff dough. Pinch off small pieces about the size of a marble and roll lightly into dumplings.
6. Drop dumplings into the simmering bouyon and cook until they float and are cooked through, about 8–10 minutes. Remove and discard the whole Scotch bonnet pepper and thyme sprigs.
7. Season the bouyon with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, adjusting to taste. Garnish with chopped parsley or chives and serve hot.