Bouillon is by far my mother’s favorite food. She once told me that she could eat it all day every day (I don’t share that sentiment). I know for sure if she could have anything for her last meal it would be this one (well this and Haitian hot chocolate). The wonderful thing about bouillon is that you can be as creative or simple as you want. Personally, I love my bouillon with a light broth, and very few root vegetable, and lots of meat and dumplings. Although bouillon is traditionally made with red meat, poultry can be substituted if you don’t eat read meat.
2 lbs of Lamb and Beef (or you can use just beef)
1 lb of Beef Tripe
1 lb of baby potatoes
1 bag of kale
1 bag of spinach
2 bunches Watercress
1 Yellow yam (cut into cubes)
1 bunch of radishes
2 Maggi cubes
Salt or Adobo
Garlic (4 mashed)
1 Tbs of Fresh Ginger
Note: You can add other vegetables such as carrots, green plantains, malanga etc.
- Thoroughly clean and season the meat with epise. Allow to marinate for at least and hour.
- Brown the meat in a deep pot.
- Once all the meat is browned add enough water to reach nearly cover the meat. Also add in crushed maggi, mashed garlic, ginger, cloves, thyme.
- Allow the meat to cook until it is almost done (but not overcooked, otherwise the meat will be mush in the bouillon).
- Once the meat is cooked, add the vegetables on top of the meat (there shouldn’t be too much water in the pot at this point). If the water is not enough to cook the vegetables add a bit more. The point is to allow the flavors to get in the vegetables.
- When you can pierce the yam with a fork (there should be a bit of resistance to it), add 8 cups of water to the meat and vegetable mixture. Note: if you find that root vegetables are already very soft, remove them from the pot and continue). Add salt/adobo to taste, plus the juice of 1 lime. Allow to cook on medium heat for at least 45 minutes to allow all the flavors to blend.
- At this point you can add your dumplings (dumplings -> flour, water, salt, roll into elongated pieces with your hands).
- Cover and simmer for 30 minutes (until dumplings are cooked). Serve while hot.