Entree: Dominica – National Cuisine – Bouyon (Hearty Dominican one-pot meat and root-vegetable stew with dumplings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) beef, cut into 1-inch pieces
- 8 oz (227 g) salted pork or smoked ham hock, cut into pieces (soak and rinse if very salty)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 scotch bonnet pepper, whole or slit (remove seeds for milder heat)
- 2 stalks celery, chopped, about 4 oz (115 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 2 medium potatoes, peeled and cubed, about 12 oz (340 g)
- 1 cup (150 g) taro (dasheen), peeled and cubed
- 1 cup (150 g) yam or sweet potato, peeled and cubed
- 1 green plantain, peeled and cut into 1-inch pieces, about 6 oz (170 g)
- 1 cup (150 g) cabbage, shredded
- 1/2 cup (85 g) green beans, trimmed and cut
- 1/2 cup (120 ml) tomato purée
- 6 cups (1.44 L) beef or chicken stock
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1/4 cup (15 g) chopped chives or scallions
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Hard-dough dumplings (make 10–12):
  - 1 1/2 cups (180 g) all-purpose flour
  - 1/2 tsp (2.5 ml) salt
  - 1 tbsp (15 ml) vegetable oil
  - Water, about 1/3–1/2 cup (80–120 ml), to form a firm dough

Instructions

1. If using very salty pork or salted beef, soak in cold water for 30 minutes and rinse; drain. In a heavy pot, heat the oil over medium-high heat and brown the beef and pork pieces on all sides, 6–8 minutes.
2. Add the chopped onion and cook until softened, about 4 minutes. Stir in the garlic and scotch bonnet pepper and cook 1 minute. Add the tomato purée and cook 1–2 minutes.
3. Pour in the stock, add thyme, and bring to a boil. Reduce heat to a simmer and cook the meat, partially covered, until beginning to tenderize, about 45 minutes (reduce time if using tender cuts).
4. While meat simmers, prepare the dumplings: combine the flour and salt in a bowl, add oil and enough water to form a firm but pliable dough. Knead briefly and divide into 10–12 small logs or balls about 1 inch thick.
5. Add the harder root vegetables first (taro, yam, potatoes, plantain) and simmer 10 minutes. Add carrots, green beans, cabbage, celery and continue to simmer until all provisions are nearly tender, about 10–15 minutes more.
6. Gently drop the dumplings into the simmering stew and cook uncovered until the dumplings are cooked through and the vegetables are tender, about 12–15 minutes. Check seasoning and remove the whole scotch bonnet if left whole.
7. Stir in chopped chives/scallions and parsley, adjust salt and pepper, and serve hot in deep bowls with some broth and several dumplings per portion.