Bouyon (Saint Lucia)
The one-pot broth: bouyon — a hearty soup-stew of red beans or pigeon peas, salt meat or fish, ground provisions (dasheen, yam, plantain), dumplings and callaloo — Saint Lucia's Saturday cauldron.
What it is
The one-pot broth: bouyon — a hearty soup-stew of red beans or pigeon peas, salt meat or fish, ground provisions (dasheen, yam, plantain), dumplings and callaloo — Saint Lucia's Saturday cauldron. Ingredients: beans, salt pork or fish, dasheen, yams, plantains, dumplings, callaloo leaves, onions, thyme, chiles. Recipe: 1) Simmer beans and meat. 2) Add provisions by time. 3) Add dumplings and leaves. 4) Serve bubbling. Serve: Saturdays at family tables. Flavor: thick, savoury, complete. History: bouyon (from French bouillon) is the French Creole Caribbean's one-pot — Saint Lucia's is provision-proud. See also: Green Figs and Saltfish, Cocoa Tea.
How we help
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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Related topics
World Cuisines
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