~197 cal · 5g protein · 45g carbs · 0g fat (estimated, per serving)
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Thick one-pot stew with dumplings and root vegetables
🇱🇨 Castries
Bouyon (from the French bouillon) is a beloved Saint Lucian one-pot, a thick, sustaining soup-stew that throws together salted and fresh meat, dumplings, and "ground provisions" like yam, dasheen, and green fig with plenty of herbs. It is Saturday food and community food, simmered big and shared wide.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lb salted and fresh meat (or smoked meat)
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1.5 cups flour flour dumplings
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1 yam
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1 dasheen
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3 green fig (banana)
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2 carrot
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1 cup pumpkin
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1 bunch spinach
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1 tsp thyme
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4 cloves garlic
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3 scallion
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1 scotch bonnet
Instructions
1
Simmer the meat (or mushrooms and beans) with thyme, garlic, and scallion to build a broth.
2
Add the yam, dasheen, green fig, carrot, and pumpkin and cook until tender.
3
Drop in the dumplings and cook until they float and firm up.
4
Add the spinach and the whole scotch bonnet near the end.
5
Season well and serve piping hot in deep bowls.
Castries tradition.
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🌏 While it simmers — know your destination
📍
Castries. A harbor capital under the Pitons, home of the national breakfast.
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Saint Lucia. A Windward island that breakfasts on green banana and saltfish.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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