BouyonProvision and Salted Beef Stew

Name: Bouyon (Provision and Salted Beef Stew)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Saint Lucia
Ingredients: 400 g Salted Beef (rinsed); 1500 ml Meat Stock; 120 g Onion (finely chopped); 12 g Garlic (crushed); 150 g Carrot (peeled and sliced); 80 g Celery (finely chopped); 5 g Fresh Thyme (whole); 1 pcs Scotch Bonnet Chili (whole); 800 g Breadfruit (peeled and cut into chunks); 500 g Yam (peeled and cut into chunks); 400 g Sweet Potato (peeled and cut into chunks); 2 pcs Plantain (peeled and cut into thick pieces); 4 g Salt; 3 g Black Pepper

Bouyon is a hearty Saint Lucian provision stew. This version combines salted beef with breadfruit, green banana, sweet potato, pumpkin, dumplings, and herbs.

Prep

25m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

610kcal

Calories

25g

Protein

17g

Fat

100g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

400g
Salted Beef (rinsed)
1.5l
Meat Stock
120g
Onion (finely chopped)
12g
Garlic (crushed)
150g
Carrot (peeled and sliced)
80g
Celery (finely chopped)
5g
Fresh Thyme (whole)
1pcs
Scotch Bonnet Chili (whole)

Provisions

800g
Breadfruit (peeled and cut into chunks)
500g
Yam (peeled and cut into chunks)
400g
Sweet Potato (peeled and cut into chunks)
2pcs
Plantain (peeled and cut into thick pieces)

Stew

4g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the salted beef in a large pot with the meat stock. Bring to a gentle simmer at about 95°C (203°F) and cook for 35 minutes.
02
Add the onion, garlic, carrot, celery, fresh thyme, and whole scotch bonnet chili. Continue simmering for 15 minutes.
03
Add the breadfruit, yam, sweet potato, and plantains to the pot.
04
Simmer at about 95°C (203°F) until the meat is tender and the provisions are cooked through, about 35 to 40 minutes.
05
Taste first, then season the stew with salt and black pepper. Remove the whole scotch bonnet chili before serving.
06
Let the stew rest for 5 minutes off the heat, then ladle into bowls and serve hot.

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