Bouyon (from the French 'bouillon') is St. Lucia's beloved hearty soup, filled with ground provisions β 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.
Serves 6
Season meat with salt, pepper, and garlic. Brown in a large pot with oil, then add onion and soften 3 minutes.
Add 1.5 litres water, thyme, and a whole scotch bonnet. Bring to a boil and simmer 20 minutes.
Add ground provisions and green banana. Simmer 25 minutes until everything is tender.
Remove scotch bonnet. Adjust salt, add chives, and serve in deep bowls.
Add provisions in order of cooking time β cassava takes longest, green banana is quickest.
A whole scotch bonnet flavours without burning β do not pierce it.
Fresh parsley stirred in at the end adds brightness.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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 β adjust seasoning slightly upward to compensate.
Refrigerate up to 3 days. Soup thickens considerably when cold β add water when reheating.
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.
Ground provisions is the Caribbean term for starchy root vegetables grown in the ground β yam, dasheen, eddoe, cassava, and sweet potato.
Yes β skip the meat, use vegetable stock, and increase the provisions and add lentils for protein.
Yes β 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.
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.
Per serving (420g / 14.8 oz) Β· 6 servings total
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