Bouyon

Ingredients

• 1 kg beef or goat (on the bone)Find in the shop →
• 300 g malanga, 300 g yam, 2 green bananasFind in the shop →
• 2 carrots, 1 chayote, 1 bunch spinach or watercressFind in the shop →
• 200 g flour for the dumplings (doumbrey)Find in the shop →
• Epis, thyme, 1 chili, 2 stock cubes, salt, lime juiceFind in the shop →

Method

1. Marinate the meat with epis, lime and salt; cook it for 1 hour in 3 litres of water.
2. Add the root vegetables, bananas, carrots and chayote in chunks.
3. Doumbrey: mix the flour, a pinch of salt and a little water, and roll into small logs.
4. Add the dumplings, spinach, thyme, whole chili and stock cubes; cook for 30 minutes.
5. Mash some vegetables to thicken and serve piping hot.