Bouillon is a classic Haitian soup which our team enjoys every Wednesday for lunch. Like most other Haitian foods, the recipe can be adjusted per each family’s preferences. Each province within Haiti has a different way of preparing it depending on the produce available in their region. Most often, beef chunks are used as the main source of protein, however we have most recently been using chicken. Here is the way our cook prepares the soup. You can find a link to another way of making bouillon at the end of this post.

She starts by boiling the chicken until cooked through

Then she cuts and prepares all the vegetables, including epis (greens), carrots, plantains, malanga(root vegetable) and yams.

She shreds some coconut to a fine texture.

Once the vegetables are prepared, she adds them all to the pot of boiling water.

She then adds about a tablespoon of this mixture of blended spices and greens (it may not look very tasty but it is packed with flavor!) as well as the coconut milk from the shredded coconut.

She cooks all this together for about 1-1.5 hours and finally adds the chicken. Then it’s ready to eat!!

Follow this link to find a similar recipe if you want to try and make this delicious soup for yourself!

https://m.haitiopen.com/culture/cuisine/haitian-bouillon/