Easy & Simple Haitian Bouyon Recipe 🇭🇹 Quick, Easy & Delicious Using Neguess Creole Haitian Epis

Bonjour everyone! I’m back with another recipe! Today we are cooking Haitian Bouyon, a savory stew that is typically consumed traditionally on Saturday mornings. This version is prepared with Haitian seasonings, but similar versions can be found across other cultures in Africa and Latin America.


Neguess Creole Haitian Epis can be found at machehaiti.com and also on Amazon!

Ingredients:

Meat:
Goat meat
Cow foot

(depending on dietary preferences you can opt for turkey necks which are equally as savory)

Vegetables:
Malanga Root
Yams
Potatoes (Brown)
Militon / Chayote
Corn on the cob
Green plantains
Carrots
Celery
Spinach
Watercress
Mini sweet peppers
Fresh Parsley

Dumplings
Flour
Oil
Salt
Water


Spices
Neguess Creole Haitian Epis
Maggi Bouillon
Cloves (whole or crushed)
Garlic powder
Butter
Optional Cayenne pepper or hot sauce


Preparation
1) First clean and prep the meat using vinegar, lemons, limes, sour orange and salt. Bathe the meats thoroughly, rinse and then allow meat to sit in boiling hot water for at least minute. Drain the meat and rinse with cold water. Season the meat with Haitian Epis, I am using Neguess Creole Haitian Epis which is a savory blend of spices.

2) In a tall pot, add the meat to the bottom and add enough water just to cover the top of the meat. Set the temperature to medium high, seal with a lid and let cook for the next 2 hours. Every 30 minutes or so check on the meat and add more water as it absorbs. Goat meat and cow feet take longer to cook so be sure to continue adding water and letting it steam until it is tender. When the cow foot meat starts to separate from the bone, it is ready.

3) Prepare all of the vegetables by washing, peeling the skin and then chopping into desired soup sized pieces.

4) When the meat begins to tenderize, begin adding all the vegetables while the water is still boiling. Reserve the leafy herbs, the watercress and spinach, for the top of the pot. Begin stirring the soup carefully combining the meat from the bottom into the vegetables. Bring to another boil.

5) When the stew starts to boil, it’s time to quickly make and add in dumplings. Combine 1-2 cups of water with a large spoon of salt. The water should be salty but not unbearable. Next add in a 4 cups of flour and begin kneading into dough. Add in some oil and continue folding. The dough should be a little sticky but completely combined and easy to separate. Take small chunks and roll them in between flat hands into medium to small size long dumplings. Then roll just the end pieces to close the dumpling. Quickly add each piece after being formed into the boiling stew.

6) Lastly, add in the spices. Add in some Maggi Bouillon cubes, I use a substitute. Taste the soup and add in garlic powder, fresh or ground cloves, and some cayenne pepper or hot pepper for spice if desired. Lastly add in butter and stir.

7)Allow the stew to boil for about 10-15 minutes while the dumplings cook. Continue stirring the stew so all the ingredients are dispersed throughout the soup.

Voila!

Haitian Bouyon!