The Haitian Bouillon recipe is a comfort food you can enjoy any day. It’s a colorful bowl of soup filled with potatoes, hearty vegetables, beef or chicken that promises to fulfil your nutritional needs while leaving you satisfied.
Haiti adopted this cuisine from its French colonizers, who made it to combat the long cold winter. The country has preserved this dish, but added its own twist, such as using locally sourced ingredients.
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Some ingredients used in making Haitian bouillon include plantain, malanga, potatoes, carrots, spinach, manioc and plantains. For the soup, you can choose to add meat or make it vegan.
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How to Make Haitian Bouillon Recipe
Ingredients
- 1 scallion, chopped
- ½ celery stalk, chopped
- 2 garlic cloves
- 1 whole clove
- 2¼ tsp. distilled white vinegar
- 1 tbsp. thyme leaves
- 2 tbsp. extra-virgin olive oil
- ½ large shallot, chopped
- ½ Scotch bonnet or habanero chile
- ½ cup (lightly packed) parsley leaves with tender stems
- ½ small white onion, chopped
- ½ small green bell pepper, ribs and seeds removed, coarsely chopped
- 2¼ tsp. fresh lime juice
- ½ cup (lightly packed) cilantro leaves with tender stems
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Bouyon
- 5 whole cloves
- 1 large sprig thyme, leaves picked
- 1 medium onion, coarsely chopped
- 6 garlic cloves, finely chopped
- Juice of 1 lime
- 3 medium carrots, peeled & sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly ground pepper
- 1 yellow yam peeled
- 1 patat scrubbed
- 1 bunch watercress, tough stems removed, baby or mature spinach, and/or chopped kale, collard greens, or Swiss chard
- 1½ skin-on, bone-in chicken thighs (about 4), cut into bite-size pieces
- 3½ tablespoons Diamond Crystal or 2¼ tsp. Morton kosher salt, divided
- 2 green plantains, peeled
- ¼ cup coarsely chopped parsley
- 1 Scotch bonnet chile
- 2 tablespoons distilled white vinegar
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Instruction
Making the Epis
- Combine all the epis ingredients in a blender or processor: scallion, celery stalk, garlic cloves, clove, white vinegar, thyme leaves, extra-virgin olive oil, shallot, scotch bonnet or habanero chile, parsley leaves with tender stems, white onion, green bell pepper, fresh lime juice, cilantro leaves with tender stems.
- When it’s smooth and well done, pour it into a tight container and allow it to rest.
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Making the Bouyon
- In a large pan, put onion, carrots, squeezed lime juice, garlic cloves, sprig thyme, cloves, chicken thighs, parsley, ¼ cup epis, white vinegar, salt and freshly ground pepper. Add a tablespoonful of oil, put in the scotch bonnet and cover the pot.
- Let it simmer until the juices come out, and the chicken is boiled. This might take 30 to 35 minutes.
- As that cooks, boil water in a large pot. Add the patat, green plantains and a yellow yam. Cook this until the plantain, patats, and yam are tender. This might take 10 to 15 minutes.
- Once done, remove the patat and place it on a cooling surface. Pour in the rest of the mixture to the large pan with chicken, together with 4 cups of the water. Add salt as required, cover the pan and let it simmer until the chicken and the vegetables are tender and the soup thickens. This might be about 15 to 20 minutes.
- Peel and cut the patat. Add it to the pan together with the greens and cook until they soften. Serve the Haitian bouyon while hot.
Haitian Bouillon Recipe
Ingredients
- 1 scallion chopped
- ½ celery stalk chopped
- 2 garlic cloves
- 1 whole clove
- 2¼ tsp. distilled white vinegar
- 1 Tbsp. thyme leaves
- 2 Tbsp. extra-virgin olive oil
- ½ large shallot chopped
- ½ Scotch bonnet or habanero chile
- ½ cup lightly packed parsley leaves with tender stems
- ½ small white onion chopped
- ½ small green bell pepper ribs and seeds removed, coarsely chopped
- 2¼ tsp. fresh lime juice
- ½ cup lightly packed cilantro leaves with tender stems
Bouyon
- 5 whole cloves
- 1 large sprig thyme leaves picked
- 1 medium onion coarsely chopped
- 6 garlic cloves finely chopped
- Juice of 1 lime
- 3 medium carrots peeled & sliced
- 1 table spoon extra-virgin olive oil
- 1 table spoon freshly ground pepper
- 1 yellow yam peeled
- 1 patat scrubbed
- 1 bunch watercress tough stems removed, baby or mature spinach, and/or chopped kale, collard greens, or Swiss chard
- 1½ skin-on bone-in chicken thighs (about 4), cut into bite-size pieces
- 3½ table spoon Diamond Crystal or 2¼ tsp. Morton kosher salt divided
- 2 green plantains peeled
- ¼ cup coarsely chopped parsley
- 1 Scotch bonnet chile
- 2 table spoon distilled white vinegar
Instructions
Making the Epis
- Combine all the epis ingredients in a blender or processor: 1 scallion, chopped, ½ celery stalk, chopped, 2 garlic cloves, 1 whole clove
- 2¼ tea spoon distilled white vinegar
- 1 table spoon thyme leaves
- 2 table spoon. extra-virgin olive oil
- ½ large shallot, chopped
- ½ Scotch bonnet or habanero chile
- ½ cup (lightly packed) parsley leaves with tender stems
- ½ small white onion, chopped
- ½ small green bell pepper, ribs and seeds removed, coarsely chopped
- 2¼ tea spoon fresh lime juice
- ½ cup (lightly packed) cilantro leaves with tender stems
- When its smooth and well done, pour it into a tight-container and allow it to rest.
Making the Bouyon
- In a large pan, put onion, carrots, squeezed lime juice, garlic cloves, sprig thyme, cloves, chicken thighs, parsley, ¼ cup epis, white vinegar, salt and freshly ground pepper. Add a tablespoonful of oil, put in the scotch bonnet and cover the pot.
- Let it simmer until the juices come out, and the chicken is boiled. This migh take 30 to 35 minutes.
- As that cooks, boil water in a large pot, Add the patat, green plantains and a yellow yam. Cook this until the plantain, patats and yam are tender. This might take 10 to 15 minutes.
- Once done, remove the patat and place it on a cooling surface. Pour in the rest of the mixture to the large pan with chicken, together with 4 cups of the water. Add salt as required, cover the pan and let it simmer until the chicken and the vegetables are tender and the soup thickens. This might be about 15 to 20 minutes.
- Peel and cut the patat. Add it to the pan together with the greens and cook until they soften. Serve the Haitian bouyon while hot.
Video
Nutrition
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