Haitian bouyon is someplace between a soup and a stew. Typically made with beef, in our home it’s solely ever made with rooster. The meat is simmered with herbs and aromatics, much like the tactic present in Poul ak Nwa (a conventional Haitian dish with stewed rooster and cashews), mixed with veggies and viv (referred to as provisions within the English-speaking Caribbean, referring to starchy greens generally discovered within the area’s cooking—tubers and plantains had been among the few issues the enslaved had been allowed to develop on their very own plots of land). That is the recipe that was made for me most days after I’d given delivery to our daughter. Whereas I normally choose to streamline a course of the place I can, right here I concede to custom: It really works greatest to cook dinner the provisions individually, permitting the rooster to create a wealthy broth, which is bolstered later by the starch from the provisions’ cooking liquid.
The yellow yam, Dioscorea cayenensis—under no circumstances the identical factor that’s used at Thanksgiving—will begin to discolor as quickly as it’s uncovered to air, so put the reduce items in a bowl of chilly water till it’s time to boil them. The patat may also discolor instantly and break up simply, so it’s greatest to cook dinner it individually and add on the finish. Different provisions that work are cassava, taro, or malanga. In the event you can’t entry any of those tubers, which could be discovered at Caribbean, African, and typically Asian groceries, common potatoes (like russet and Yukon Gold) and Japanese candy potatoes make first rate substitutes. Any form of inexperienced works effectively along with, or in lieu of, the watercress; attempt spinach, shredded kale, collards, or Swiss chard. In the event you’re utilizing a hardier inexperienced, let it simmer a couple of minutes earlier than serving. This recipe makes use of chef and cookbook creator Gregory Gourdet’s epis recipe that he created for his beans and rice dish, Diri Kole ak Pwa, featured within the February 2022 challenge of Bon Appétit; you too can use my model, which I wrote about for the positioning.
Some useful ideas: To peel plantains, reduce off the ends, then slice by the pores and skin lengthwise, being cautious to not reduce the flesh. Work your thumb (or a small spoon) underneath the pores and skin and pull up alongside the slit. The pores and skin will come off in giant strips.
To chop skin-on, bone-in rooster thighs, place them pores and skin down in your chopping board. Utilizing a heavy chef’s knife, make a reduce within the flesh the place you wish to chop. Specializing in this space (such as you’re in a yoga class), maintain the knife firmly, pull again and are available down laborious on the spot you marked. You’ll have to do that just a few occasions, however the knife will reduce by the bone, and also you’ll be amazed the way you’re capable of hit the identical spot many times.
Learn Extra: The Bouyon That Transported Me to Haiti After Childbirth
