Bouyon
A hearty St. Lucian ground provision soup packed with root vegetables, green bananas, and pork or chicken.
About This Recipe
Bouyon (from the French 'bouillon') is St. Lucia's beloved hearty soup, filled with ground provisions — the starchy root vegetables and tubers that define Caribbean cooking. Yam, dasheen, green banana, cassava, and eddoe go into the pot along with salted pork, chicken, or a mix of both, seasoned with fresh herbs and scotch bonnet. It is substantial enough to be a full meal and is particularly popular on weekends and rainy days.
Ingredients
Serves 6
- 400 gpork ribs or chicken pieces
- 300 gmixed ground provisions (yam, dasheen, cassava), peeled and cubed
- 4green bananas, peeled and halved
- 1onion, chopped
- 3garlic cloves, crushed
- 1 tspfresh thyme and chives
Instructions
- 1
Brown the meat
Season meat with salt, pepper, and garlic. Brown in a large pot with oil, then add onion and soften 3 minutes.
- 2
Build the soup
Add 1.5 litres water, thyme, and a whole scotch bonnet. Bring to a boil and simmer 20 minutes.
- 3
Add provisions
Add ground provisions and green banana. Simmer 25 minutes until everything is tender.
- 4
Season and serve
Remove scotch bonnet. Adjust salt, add chives, and serve in deep bowls.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
Add provisions in order of cooking time — cassava takes longest, green banana is quickest.
- →
A whole scotch bonnet flavours without burning — do not pierce it.
- →
Fresh parsley stirred in at the end adds brightness.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Use saltfish instead of meat for a lighter version.
- •
Add dumplings made from flour and water for extra body.
- •
Include okra in the last 10 minutes for a thicker broth.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 3 days. Soup thickens considerably when cold — add water when reheating.
History & Origin
Bouyon reflects the French Creole heritage of St. Lucia, which changed hands between France and Britain fourteen times before independence. The dish's name and technique are French, but the ingredients are purely Caribbean.
Frequently Asked Questions
What are 'ground provisions'?
Ground provisions is the Caribbean term for starchy root vegetables grown in the ground — yam, dasheen, eddoe, cassava, and sweet potato.
Can I make a vegetarian bouyon?
Yes — skip the meat, use vegetable stock, and increase the provisions and add lentils for protein.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (420g / 14.8 oz) · 6 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More St-lucian Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes