Easy & Simple Haitian Bouyon Recipe 🇭🇹 Quick, Easy & Delicious Using Neguess Creole Haitian Epis

Clean the meat using lemon, lime, salt, vinegar, and sour orange, giving it a good bath.

Let the cleaned meat sit in boiling hot water for at least 1 minute.

Season the meat with neguess creole Haitian epis.

Add the meat to a tall pot and cover it with enough water to just cover the top of the meat.

Seal the pot with a lid and cook on medium high for the next 2 hours, checking the meat and adding water as needed until tender.

Wash, peel, and prepare the vegetables (yams, malanga, potatoes, militon, carrots, celery, corn, plantain, spinach, watercress, and parsley) into soup-sized pieces.

Once the meat is ready, add the vegetables to the boiling water, concentrating the herbs towards the top of the soup.

Prepare the dumpling by combining salted water, flour, and some oil to make the dough.

Roll pieces of the dough into medium to small-sized dumplings and drop them into the boiling water.

Add chopped sweet peppers, fresh thyme, and fresh parsley to the pot.

Lastly, add Maggie puon, fresh cloves, bay leaves, butter, and a little garlic powder.

Let the soup boil until the vegetables are thoroughly cooked.

Equipment Needed

Spice Level:

Dietary