In brief
- Caribbean beef bouillon: beef and local vegetables simmered for a long time in a single broth
- Origin: French Antilles (Martinique, Guadeloupe)
- Essential ingredients: beef, yam, dachine, yellow banana, West Indian bay leaf, spring onions
- Sunday dish, served in a single bowl for the whole family
Origins and cultural history of Antillean bouillon
Antillean bouillon is a complete soup from the French Antilles, where meat and local vegetables cook for a long time in the same pot. Its composition varies from one island to another: in Martinique, it is closer to a vegetable soup with beef, with pumpkin, carrots, leek and celery; in Guadeloupe, it is more often made with gelatinous cuts such as oxtail, and local vegetables such as yam, yellow banana and dachine, sometimes with a touch of colombo.
It is a dish for family gatherings, served on Sundays in a single bowl that brings together meat, vegetables and broth.
What are the essential ingredients of Antillean bouillon
Antillean bouillon brings together beef for simmering and local vegetables found in most African and Caribbean grocery stores, including NKOSI.
- beef for simmering (shank or oxtail)
- yam
- dachine (taro)
- yellow banana
- pumpkin (Caribbean squash)
- West Indian bay leaf
- spring onions (scallions)
What to know about the bouillon de bœuf antillais
The bouillon de bœuf antillais is a complete soup from the French Antilles, in which meat and local vegetables simmer for a long time in the same pot, with bois d'Inde and oignons-pays. The recipe changes from one island to the next: in Martinique, it resembles a beef and vegetable soup with giraumon (Antillean pumpkin), carrots, leek and celery, while in Guadeloupe it is made rather with oxtail, yam, yellow banana and dachine (taro). It is the Sunday dish, served in a single bowl that brings meat, vegetables and broth together for the whole family.
Frequently asked questions about Antillean bouillon
Can Antillean bouillon be made the day before?
Yes, it is even better reheated: the meat continues to tenderize and the local vegetables absorb the flavors of the West Indian bay leaf. Keep it in the refrigerator for up to 3 days in a closed container, and reheat gently over low heat.
What is the difference between bouillon and Antillean dombrés?
These are two distinct dishes. Bouillon is a soup of beef and local vegetables cooked in a large amount of water. Dombrés are small dumplings made from flour and water, cooked in a shorter sauce, often with red beans, pigeon peas or shrimp: they are not part of the bouillon recipe.
Where to find the ingredients for Antillean bouillon in France?
NKOSI sells the lime used in this recipe and ships it from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
