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Bouillon

Name: Bouillon
Cuisine: Haitian
Ingredients: 1 lb beef or goat meat; 2 cups watercress; 2 cups, diced yams; 1 cup, chopped carrots; 1 cup, sliced plantains; 1/2 cup, chopped scallions; 3, minced garlic cloves; 1 medium, chopped onion; 1 tsp thyme; 1, whole scotch bonnet pepper; to taste salt; to taste black pepper

Bouillon is a hearty Haitian stew made with a variety of vegetables, root crops, and meats, simmered together to create a nourishing and flavorful one-pot meal. It is a staple of Haitian home cooking, embodying the island's rich agricultural diversity and culinary traditions.

12 ingredients

savoryherbaceousspicyearthyhearty

Culinary DNA Preview

Haitian70%

French20%

Indigenous10%

Ingredients

beef or goat meat
1 lb
watercress
2 cups
yams
2 cups, diced
carrots
1 cup, chopped
plantains
1 cup, sliced
scallions
1/2 cup, chopped
garlic cloves
3, minced
onion
1 medium, chopped
thyme
1 tsp
scotch bonnet pepper
1, whole
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Bouillon traces its roots to the blending of African, indigenous Taíno, and French influences in Haitian cuisine, reflecting the island's complex history and the resourcefulness of its people in using local ingredients.

Culinary DNA

Ingredient ancestry breakdown

Haitian70%

ingredients+techniques

French20%

techniques+ingredient_origin

Indigenous10%

ingredient_origin

Techniques

browning simmering stewing seasoning

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