The Best Haitian Bouillon Hands Down! | How To Make Bouyon / Haitian Beef Stew Soup | Episode 12

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is more cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich, while collard greens are usually cheaper.

corn

🥗Healthier: peas

💰Cheaper: carrots

Peas offer similar sweetness, while carrots are often less costly.

In a bowl, mix 2 cups of flour with 1 teaspoon of salt.

Add about 1/2 cup of water to the flour mixture and mix until it forms a dough.

Use another 1/2 cup of flour to help roll out the dumplings.

Roll the dough into firm balls for dumplings.

Continue rolling until you have a plate full of dumplings.

In a large pot, heat 1 tablespoon of olive oil over low to medium heat.

Add the pre-seasoned meat and crushed garlic to the pot without adding water initially.

Cook the meat for about 20 minutes, allowing it to release its own juices.

Prepare the vegetables: wash, peel, and chop the onions, watercress, plantains, potatoes, spinach, yellow yam, celery, carrots, and corn.

After 20 minutes, check the sauce from the meat; it should look flavorful.

Mix the meat and sauce well, ensuring nothing is stuck to the bottom of the pot.

Add the washed spinach to the pot and mix it in, being careful to prevent burning.

Let the spinach cook for about 5 minutes, stirring frequently.

Bring a separate pot of water to a boil; add hot water to the bouillon gradually to maintain flavor.

Add the dumplings to the pot, ensuring they are cooked through but not too soft.

Add the chopped yellow yam, ensuring they are submerged in the broth.

Cooking Techniques

Equipment Needed

Spice Level: