St. Lucian Bouillon

St. Lucian Bouillon is a delectable soup made with a variety of ingredients, including dumplings and pork, and cooked in a huge pot. Potatoes, pumpkin, and yam are also found in St. Lucian bouillon. Pork is traditionally used, however several variants of the recipe employ lamb, goat meat, beef, or even chicken. To thicken the soup, add lentils or red beans.

Ingredients:

2 lbs salted pigtail, 1 lb dried red beans soaked overnight, 1 large carrot peeled and sliced, 1 medium onion, 1 medium seasoning pepper, 2 sprigs green onion, 2 large broadleaf thyme leaves, 2 sprigs thyme, 6 cloves garlic, 1/2 tsp black pepper, 2 medium tannia/ eddoes peeled, 1 small yam, 2 medium green plantains, 1 cup all-purpose flour, 1/2 cup corn farine, water

Instruction:

1. Wash the salted pigtails in running water, then cut them into 2-inch pieces. Place in a bowl and wash with 1/2 a lime and a little bit of vinegar. Drain water.
2. Put the pigtails in a pot to boil, submerged in water for about 20 minutes. Drain. Boil them for another 20 minutes in freshwater until tender and have enough salt to your taste. Put beans in another pot or pressure cooker, with water and boil until tender.
3. After draining the pigtail pieces, place them in a huge dutch oven pot with the water and red beans. Add onion, peppers, green onions, broadleaf and regular thyme, and black pepper Bring to a boil and cook on medium heat for 10 minutes.
4. Peel and cut the tannia, yam, plantains, into medium pieces. Peel and slice the carrot. Add these ingredients to the dutch oven pot. Boil for 15 minutes or until the ground provisions are tender.
5. Put the flour and cornmeal or farine into a mixing bowl. Mix well. Get 1/2 a cup of water. Add water little by little to the flour and mix until it forms a hard dough. Roll dough into small balls or any shape of dumplings you want in the bouillon.
6. Add the dumplings to the bouillon and boil for another 5 minutes. Serve hot in a soup bowl. Enjoy!