In Haiti, Bouyon (often spelled bouillon) is a thick, comforting soup made with mixed meats, root vegetables, leafy greens, and dumplings. It is the ultimate “comfort food,” famously prepared on Saturdays, rainy days, or for large family gatherings.
Unlike a light broth, Haitian Bouyon is a heavy, one-pot meal designed to restore energy. If you are looking for a way to use root vegetables and hearty meats, this guide covers the traditional ingredients and a clear, step-by-step recipe to make it at home.
What is Haitian Bouyon?
Haitian Bouillon is a fusion of West African culinary roots and French broth traditions. Over centuries, Haitian cooks adapted these styles using local ingredients like malanga, yams, plantains, and scotch bonnet peppers.
While recipes vary by region—some coastal areas make a seafood version similar to Lambi stew—the most popular version involves red meat (beef, oxtail, or goat) and plantains. It is savory, slightly spicy, and deeply nourishing.
Authentic Haitian Bouyon Recipe
Prep time: 45 minutes
Cook time: 2 to 2.5 hours
Servings: 6–8 people
Ingredients
The Meats
- 1/2 lb Beef: Cubed (stew beef).
- 1/2 lb Oxtails: Cut into 1-inch rounds (optional, but adds great flavor).
- 1/2 Chicken: Cut into pieces (legs/thighs work best), skin removed or kept on preference.
- Cleaning: 2 Limes or sour oranges (for cleaning the meat).
The Marinade (Epis)
- 4-5 Garlic cloves: Crushed.
- 2 Scallions: Sliced.
- 1/2 Onion: Chopped.
- 1 Scotch Bonnet Pepper: Whole (for flavor and heat).
- Fresh Thyme & Parsley: 1 sprig each (Haitian cuisine relies heavily on fresh herbs and spices).
- Seasoning: 1 tbsp salt (adjust to taste), 1 tsp black pepper, 1 bouillon cube (optional).
- Note: If you have pre-made Haitian Epis, use 3–4 tablespoons instead of the chopped aromatics above.
The Root Vegetables (Viv) & Greens
- 1 Malanga (Yautia): Peeled and cut into chunks.
- 1 Green Plantain: Peeled and sliced into 1-inch rounds.
- 1 Yellow Yam or Sweet Potato: Peeled and cubed.
- 1/2 Cassava (Yucca/Manioc): Peeled and cubed (remove the fibrous center).
- 1 Carrot & 1 Celery Stalk: Sliced.
- Spinach or Watercress: 1/2 bag fresh or 10oz frozen.
For the Dumplings (Boy)
- 1 cup All-purpose flour.
- Pinch of salt.
- Water (enough to form a stiff dough).
Step-by-Step Instructions
1. Clean and Season the Meat
First, clean the beef, oxtail, and chicken thoroughly using lime juice and cold water. Rinse well.
In a large bowl, mix the meats with the Epis (garlic, scallions, herbs), salt, pepper, and onion. Let this marinate for at least 1 hour (overnight in the fridge is best for deep flavor).
2. Brown the Meat
In a large heavy-bottomed pot (or dutch oven), heat 2 tablespoons of oil over medium-high heat. Add the beef and oxtails first. Fry the meat, stirring occasionally, until it is browned on all sides to lock in the flavor.
3. Start the Broth
Add enough water to cover the meat by about 2 inches. Add the cloves and the scotch bonnet pepper (be careful not to burst the pepper unless you want it very spicy).
Cover and simmer on medium-low heat for 45–60 minutes, or until the toughest meats (like oxtail) are becoming tender. Skim off any foam that rises to the top.
4. Add the Vegetables
Once the meat is tender, add your root vegetables: malanga, plantains, yams, cassava, carrots, and celery.
Add more water if necessary to ensure vegetables are submerged. Bring the heat up to a rolling boil, then reduce to a simmer. Cook for about 20 minutes.
5. Make and Add Dumplings (Boy)
While the soup simmers, mix the flour, a pinch of salt, and just enough water to create a firm dough. Roll the dough into thin “spinners” (long shapes) or small rounds. Drop them into the boiling soup.
6. Final Simmer
Add the spinach (or watercress) last, as it cooks quickly. Simmer everything for another 10–15 minutes until the dumplings are cooked through and the broth has thickened to your liking. Taste and adjust salt, pepper, or lime juice as needed.
How to Serve
Haitian Bouillon is a complete meal in a bowl. However, it is traditionally served with:
- Bread: Crusty bread for dipping.
- Avocado: Sliced fresh avocado on the side.
- Pitimi: Some families serve it alongside Pitimi (Millet grain) or white rice.
Meat-Free / Vegetarian Variation
You can enjoy the rich flavors of Bouyon without the meat. While traditional recipes often use beef or even pork, a vegetarian version is delicious and healthy.
- Skip the meat steps: Start by sautéing the garlic, onions, and herbs in oil.
- Use Vegetable Broth: Use a rich vegetable stock instead of water.
- Add Beans: Add a can of red kidney beans or black beans for protein.
- Load up on Veggies: Use extra pumpkin (joumou), cabbage, and dumplings to make it filling.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown your meat in a pan first, then transfer meat, water, and spices to the slow cooker on high for 4 hours. Add the root vegetables and dumplings in the last hour of cooking so they don’t turn to mush.
What if I can’t find Malanga?
If you cannot find Malanga or Cassava, you can substitute with extra white potatoes or turnips, though the texture and flavor will differ slightly from the authentic version.
