Entree: Dominica – Northern Culinary Region – Bouyon (Hearty Dominican one-pot meat and root-provision stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1–1.5 inch pieces
- 8 oz (225 g) salted pork or pig tail, rinsed and chopped (adjust salt after tasting)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 whole scotch bonnet or habanero pepper (leave whole for flavor or halve for more heat)
- 6 cups (1.4 L) water or low-sodium beef stock
- 1 medium dasheen/taro root, about 10 oz (280 g), peeled and cut into chunks
- 8 oz (225 g) cassava (yucca), peeled and cut into chunks
- 8 oz (225 g) yam or white sweet potato, peeled and cut into chunks
- 8 oz (225 g) sweet potato, peeled and cut into chunks
- 1 green plantain, about 6 oz (170 g), peeled and sliced into 1-inch pieces
- 1 cup (150 g) pumpkin or calabaza, peeled and cubed
- 1 large carrot, about 4 oz (115 g), sliced
- 2 scallions, chopped
- 1/4 cup (15 g) fresh parsley or chives, chopped
- Salt and freshly ground black pepper to taste
- For dumplings (optional):
- 1 cup (125 g) all-purpose flour
- 1/4 tsp (1 g) salt
- Water to bind, about 3–4 tbsp (45–60 ml)

Instructions

1. Step 1: Rinse salted pork if using and parboil briefly in hot water for 5 minutes, then drain to remove excess salt. In a large heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat. Brown the beef pieces on all sides, then add the salted pork and brown slightly.
2. Step 2: Add the chopped onion and sauté until softened, 3–4 minutes. Stir in garlic and thyme and cook 30 seconds until aromatic.
3. Step 3: Pour in 6 cups (1.4 L) water or stock, add the whole scotch bonnet pepper (do not burst unless you want it very spicy), and bring to a simmer. Skim any foam from the surface, reduce heat to medium-low, and simmer covered 20 minutes to begin tenderizing the meat.
4. Step 4: Add the harder root vegetables first: dasheen/taro, cassava, and yam or white sweet potato. Continue simmering 15 minutes, then add sweet potato, plantain slices, pumpkin, and carrot. Simmer another 15–20 minutes until all provisions are tender.
5. Step 5: Meanwhile make dumplings by combining 1 cup (125 g) flour and 1/4 tsp (1 g) salt, adding just enough water (about 3–4 tbsp / 45–60 ml) to form a firm dough. Pinch small pea-sized dumplings and set aside.
6. Step 6: When the vegetables are nearly tender, add the small dumplings to the pot and cook uncovered 8–10 minutes until dumplings rise and are cooked through. Stir in chopped scallions and parsley or chives, and season with salt and pepper to taste, remembering the salted pork contribution.
7. Step 7: Remove and discard the whole scotch bonnet pepper if left intact. Serve bouyon hot in deep bowls, ensuring a mix of meat, dumplings, and root provisions in each portion.