Bouyon

Ingredients

• 1 lb salted pigtail or beef, parboiled
• 1 lb pumpkin, cubed
• 1 green fig (green banana), sliced
• 1 lb yam, cubed
• 1 green plantain, sliced
• 8 oz small dumplings (flour and water)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole
• 8 cups water or stock
• Salt and black pepper to taste

Instructions

1. 1In a large pot, combine the parboiled meat and water, and bring to a boil, skimming foam.
2. 2Simmer 30 minutes until the meat begins to soften.
3. 3Add pumpkin, onion, garlic, thyme, and the whole scotch bonnet pepper, and simmer 15 minutes, mashing some pumpkin to thicken the broth.
4. 4Add yam, green fig, and plantain, and continue simmering 15-20 minutes.
5. 5Drop in the small dumplings and cook until they float and are tender, about 10-15 minutes.
6. 6Season with salt and pepper and remove the scotch bonnet.
7. 7Serve hot in deep bowls as a filling one-pot meal.

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