How To Make Haitian Bouyon

haitian bouillon in two white plate on wooden board

Rich and incredibly delicious Haitian Bouillon (Bouyon) recipe. This soup is filled with chunks of potatoes and hearty veggies, and laced with bold flavors of the Haitian Epis, making it comforting and nutritious.

Course Dinner, Main Course

Cuisine Haitian

Prep Time 45

Cook Time 2

Total Time 2 45

Servings Servings

Calories 587kcal

Author Savory Thoughts

Equipment

Saucepan or stockpot

Ingredients

For The Meat

2.17 Lbs. Beef Chuck Tender Roast Cut into cubes
1 Cup Haitian Epis Plus ⅔ Cup

For The Bouillon

4 Large Carrots Peeled and cut into chunks
3 Malanga Peeled and cut into pieces
3 Large Russet Potatoes Peeled and cut into pieces
1 Large Onion Peeled and cut into pieces
2 Green Onions Roughly Chopped
1 Pk. Fresh Curly Parsley
1 Shallot Peeled and cut into pieces
4 Garlic Cloves Chopped
1 Bag 8 Oz. Spinach Roughly chopped and rinsed
½ Cup Canola Oil
15 Whole Cloves Or 1 Tbsp. Cloves powder
1 Tbsp. Kosher Salt More if needed
1 Tbsp. Tomato Paste
11 Cups Water 10 for the soup and 1 cup to deglaze.

Haitian Dumplings

1 Cup All-purpose Flour
½ Cup Water

Instructions

Prepare the meat: Cut the meat into cubes. Be sure to remove any unwanted fat. Place the meat in a bowl and wash thoroughly. Drain the liquid from the meat and add 1 cup of the epis to the meat. Mix well to combine and allow the meat to marinate for a minimum of 30 minutes; best overnight.
Prepare the ingredients: When ready to start cooking or while the meat is marinating, chop the vegetables, herbs, onions, and spinach. Wash the ingredients and set them aside until you are ready to add them to saucepan.
Cook the meat: When ready to start cooking. In a large pot or saucepan, add ½ cup canola oil. When heated through, add the meat and the seasoning (liquid).
Cover and cook for 30 minutes on medium high heat. While cooking, stir occasionally and cover. When the meat starts to stick to the bottom of the pan (around the 30-minute timeframe), deglaze with 1 cup of water. Cover and cook for 10 minutes; stir a couple times.
Remove the meat from the stove and pour the liquid to the in a separate bowl. Set both aside.
In the same saucepan or stockpot over medium heat, add 2 tablespoon of canola oil. When heated through, add the potatoes, malanga, and carrots to the oil. Then add the onions, green onions, garlic, and shallots. Stir well to combine.
Then add 1 tbsp. tomato paste. Stir well to combine. Add the meat and stir well to combine. Next, add the liquid (from the meat) then pour in 2 ½ litters of water (about 10 cups of water).
Next, add in the whole cloves and juice from 1 lemon. Cover and increase the heat to medium high. Bring to boil for 10 minutes.
Add the spinach in batches. Then add the salt (about 1 tbsp.) and ⅔ cups of the epis. Stir well.
Next, in a separate bowl prepare the dumplings. In a small bowl, add 1 cup of all-purpose flour and ½ cup of water. If the dough starts to stick to your hands, add more flour.
Take a few pieces at a time and roll into a small log. Add the dumplings in the soup. Stir well to combine and cover.
Reduce the heat to medium low and simmer for about 30 minutes; stirring occasionally. Once all the ingredients are cooked, serve, and enjoy.

Video

Notes

When making the dough, if the dough is wet add more flour.
Keep the vegetables fresh and crisp by placing them in a bowl filled with cold water until you are ready to use them.
Be sure to check each ingredient before removing the soup from the stove.
To save time and energy, make the soup ahead by prepping the ingredients and storing them in the fridge.
Adding tomato paste is optional. It is used in this recipe to enhance the color.

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Calories are estimated per serving.

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Nutrition