A richly seasoned stew with meat, provisions, and vegetables.
Why try it?
Bouyon encapsulates communal dining and the agricultural richness of Soufriere, often enjoyed during family gatherings and celebrations.
How it tastes
A robust and savory stew, Bouyon is richly flavored with herbs and spices, with tender meat and an assortment of starchy vegetables creating a fulfilling dish.
Origin & History — first documented: 1920
Introduced in the early 20th century, Bouyon became a popular comfort food in Soufriere due to its versatility and heartiness, catering to the local palate using farm-grown produce.
Recipe
Ingredients
🥩300 g chicken
🥕200 g cassava
🥕150 g yam
🥕100 g carrot
🥕50 g celery
🌿1 tsp thyme
Method
1Brown the chicken pieces in a pot.
2Add chopped vegetables and thyme, sauté briefly.
3Add water and simmer until ingredients are tender.
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