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Dinner/ Soup

Bouyon Poul (Chicken Soup/Stew Haitian Style)

So I know a lot of people are going to say “Bouyon Poul, wth does she mean Bouyon Poul (Chicken soup/stew)?” Trust me guys, I know that bouyon is traditionally made with tèt kabrit (goats head) or beef. But so many people asked me how to make chicken Bouyon cause everyone doesn’t eat red meat so I’m accommodating you non red meat eaters in today’s post.

Yes, Bouyon poul (chicken soup/stew Haitian style) is now one of my favorites. Practicing making something as many times as I practiced making this would cause anyone to now like something that they may have not liked before. I got the seal of approval from authentic Haitians i.e. my uncle Yves, my grandmother and mother. Believe me, if they say it’s good then it’s good damn nit!

In the notes below I tell you to make your dumplings after peeling and chopping the veggies because it will make everything go so much smoother for you. When you are making the soup the time will breeze by because you prepared everything in advance. Trust me on this!!

I am super happy to share this recipe with you guys, if you follow my instructions exactly you will be able to make this soup with no problems! I hope you love it as much as I do.

Watch me make Bouyon Poul here:

Chicken Marinate:

  • 1lbs raw Chicken thighs (2 chicken thighs)
  • 1/4 cup epis
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp salt-free blended herbs
  • 1 lime, sliced in two

 

  1. Squeeze lime juice over chicken then rub each piece of chicken with one lime half.
  2. Rinse chicken under cold water, discard water.
  3. Slice two slits on either side of chicken.
  4. Add epis and dry seasoning to chicken and mix well. Set aside.

Dumplings:

  • 1/2 cup apf
  • 1/2 tsp salt
  • 3 tablespoons + 1/4-1/2 tsp

Makes 5-6 dumplings

  1. In a medium bowl whisk salt and flour together until well combined.
  2. Add water and mix with a fork. Once dough forms, use hands to feel if it is soft enough. I added  an extra ½ teaspoon of water to the dough because it felt dry to me.
  3. Break a small piece of dough off, knead in your hands for a few seconds then roll between your palms and form dumplings. Cover with plastic wrap and set aside.

Bouyon Poul (Chicken Soup Haitian Style)

Print Recipe
Serves: 6-8 Cooking Time: 1 hour 30 minutes

Ingredients

  • 1 lbs Chicken thighs, cleaned & marinated (2 chicken thighs)
  • 12 cups water
  • 2-3 celery sticks, sliced
  • 2-3 carrot sliced
  • 1/2 onion, sliced (1/3 cup)
  • 2 cloves garlic, finely chopped or crushed
  • 1/4 cup red bell pepper, sliced
  • 1 tbsp + 1 tsp chicken base or 1 bouillon cube
  • 1/2 tbsp tomato paste
  • 1 teaspoon salt
  • 2 whole cloves or 1/8 tsp clove powder
  • 1/8 tsp black pepper
  • 2 sprigs thyme
  • 3 sprigs of Parsley, only leaves chopped
  • 1 hot pepper
  • 1 chayote squash, sliced (chocho)
  • 2-3 potatoes, peeled & cut in 4
  • ½ lbs yellow yam, peeled & cut into medium sized pieces
  • ½ lbs yautia (malanga), peeled & cut into medium sized pieces
  • 1 green plantain, peeled & sliced diagonally

Instructions

1

On a medium to high flame add water, chicken, celery, carrots, onions, chicken and boil for 20 minutes. After that time has elapsed, remove chicken and set aside to cool.

2

Add garlic, bell peppers, chicken base, tomato paste, salt, clove powder, black pepper, parsley, thyme, hot pepper and mix. Salt to taste.

3

Add chayote, yellow yam, plantains, potatoes, malanga, dumplings and boil for 15 minutes.

4

While that cooks shred your chicken, discard the skin, fat, veins etc.

5

Lower flame to low, add shredded chicken and spinach to the pot, cover and let it boil for 10 minutes. Serve and enjoy!

Notes

* Have limes on hand when peeling the potatoes, yellow yams, malanga (yautia). Rub limes all over root vegetables as you peel them to minimize the browning of them. * Keep potatoes in cold water. * Have all vegetables peeled and chopped first * Make your dumplings after chopping the veggies

Breakfast/ Dinner/ Soup

Soup Joumou (Pumpkin Soup)

Soup joumou (pumpkin soup), oh how I love thee. Soup joumou is a dish that is near and dear to the hearts of many Haitians. When the end of December rolls around and the days keep getting closer to January 1st; the excitement and anticipation keeps growing and growing. Why you ask??? Because we will be eating soup joumou come New Year’s Day, which is also Haitian Independence day.

I don’t know the complete history on how Haitians gained their independence so I’m not going to pretend like I do and give you misinformation. Now what I do know about it is this: The Haitian slaves made pumpkin soup for their masters but were never allowed to have any so when they gained their independence from the French they celebrated by having soup and so it became a tradition to have pumpkin soup on their Independence day.
In my recipe I used Kabocha also known as butternut squash along with pumpkin but that is totally optional. My mom has always made it with both so that is what I do as well, you can definitely just use pumpkin. I made mine with beef but you can do the same process with chicken or without, the world is your oyster and you can do whatever you like (in my T.I. voice)

 

 

Please understand that you don’t have to follow this recipe exactly. If there is an ingredient that you are not fond of, by all means eliminate it. Cooking soup joumou for Haitian Independence Day should be a fun task; so if you think this recipe is complicated eliminate some ingredients as I stated earlier. You can just use this recipe and video as a guide on how to make this soup to your own liking.

 

Watch me make Soup Joumou (pumpkin soup) here:

Soup Joumou (Pumpkin Soup)

Print Recipe
Serves: 6-8 Cooking Time: 1 hour 30 minutes

Ingredients

  • 2 lbs beef soup bones mixed with beef for soup (1 pound each)
  • 2 limes, juice reserved
  • 3/4 cup epis
  • 1 teaspoon garlic powder
  • 1 teaspoon salt-free blended herbs
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon clove powder
  • 1 bouillon cube
  • 2 tablespoons cooking margarine
  • 2 to 2 1/2 lbs pumpkin & Kabocha squash, peeled & cut into large cubes
  • 2 cups of cabbage (about half of a small cabbage sliced)
  • 3 medium carrots, peeled & sliced (1 inch round pieces)
  • 3 stalks of celery, sliced
  • 3 sprigs of parsley
  • 2 sprigs of thyme
  • 1 small onion, sliced
  • 4 cloves garlic, crushed
  • 1/3 cup sliced bell peppers
  • 1 scotch bonnet/hot pepper
  • 2 small turnips, peeled & cut into quarters
  • 2 small cho cho's peeled & sliced
  • 5 potatoes, peeled & cut in halves
  • 2 medium malanga's peeled & cubed
  • 1/2 cup Rigatoni pasta

Instructions

1

In a large bowl clean beef chunks by pouring the juice of one lime on meat and rubbing each piece throughly with lime halves, set aside the juice of the other lime.

2

Rinse meat off with cold water then add epis, salt, blended herbs, seasoned salt and garlic powder. Work spices into meat until well distributed, cover and set aside.

3

Bring 16-18 cups of water to a boil in a large pot on high flame. Once boiled add meat and pumpkin and cook for 20-30 mins or until pumpkin is fork tender.

4

Remove cooked pumpkin and squash from the pot. Using a strainer and a large bowl, place strainer over the bowl and begin to mash pumpkin & squash using a spoon. Use liquid from pot to help get your puree to a smoother consistency while mashing.

5

On a medium flame, pour puree into pot followed by garlic, clove powder, cooking margarine and bouillon cube. At this point you can salt to taste to suit your preference.

6

Add cabbage, celery, carrots, cho cho, malanga, turnips, potatoes, parsley, thyme hot pepper, bell peppers, onions and stir. Let cook for 30 minutes or until vegetables are tender.

7

Add lime juice and rigatoni and let cook for another 15 to 20 minutes. Serve hot.

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