Belgium / Main
Booyah (Chicken Vegetable Stew)
Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning "to boil." The stew is sometimes created in giant steel kettles and stirred with boat paddles at things like church picnics, or other gatherings in areas with a high Walloon-Belgian population. On large scales like this, it usually takes a day or two to cook. This is the recipe transcribed by a third generation member of the original generation that emigrated from Belgium in the early 1900's (transcribed here, again, by a fourth generation member).
Ingredients
- large roasting chicken, large, whole roasting1
- green beans2 cup
- diced carrot, diced, 1 pound3 cup
- peas2 cup
- diced cabbage, diced1 cup
- stalks celery4 stalk
- tomato sauce, or 1 quart whole tomatoes2 cup
- large onion, large, diced1
- peeled and diced potatoes, optional, peeled and diced2 cup
- Salt to taste, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Place chicken in a large pot and cover with water. Simmer until chicken is well done.
Remove chicken from broth and skim off fat.
Add remaining ingredients to broth.
Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
Cover and let simmer for at least 3 hours. It tastes best when cooked all day.
