Bouillon

Bouillon is an Haitian dish often made during the weekends or at a big event. Sometimes when people fell under the weather they can eat it for a good recovery. Bouillon can be made in so many ways and some of the are with crabs, beef, goat, or pure veggies. For today I will be making the version with different type of meats.

2 crabs

1 pond of shrimps

1-2 pound of goat meat

olive oil

2-3 cloves of garlic

salt to taste

Haitian épice

2-3 carrots

4 plantains

2-3 potatoes

1/2 a yellow yam

3 lime

Spinach or your choice of leafy green vegetables

1 maggi

Put the crabs, goat meat and shrimp in a bowl. Cut 3 limes add it to the the meat and some salt to clean the meat. Bring some water to a boil to pour on the goat meat don't let it sit in the hot water for too long take it out when the meat starts to shrink and change color. After taking the meat out of the hot water season them with 2-3 spoons of Haitian epice and some Goya complete seasoning.

In another bowl clean the crabs and the shrimps.

While the meat is in the lemon juice bring some water to a boil and pour on the goat meat. Take the meat out of the water when it change color.

After the meat is blanch transfer it in a bowl and start adding your seasonings including the Complete one showed above. After the meat is well season add half a cup of water and bring it to a boil. Take the meat after it is medium rare.

After taking the meat out half of the meat add the leafy vegetables, the shrimp, crabs, 1/2 a table spoon of tomato paste, one Maggi, a red savina habanero pepper, 1-2 cup of celery and 5-6 cups of water bring to a boil.

While the water is boiling get the plantains, carrots, potatoes, and yams and cut them so they can be ready to be wash, add half a lemon while washing them.

After the water is reduced by a little add the washed vegetables and let them boil until cook.

After every thing is cooked then the bouillon is ready to be serve.