A hearty Haitian one-pot of beef, plantain, malanga, yam, and leafy greens in a deeply seasoned broth. The weekend reset soup — what families cook to use the week's provisions and feed everyone.
In Haitian American homes, bouillon is the Saturday soup — the pot that turns the back of the fridge into a full meal and feeds a household across a weekend. It is comfort food and economy food at once, and it carries the same provision-based cooking that Black Americans practiced across the South.
Bouillon is a vegetable-forward stew built on provisions — malanga, name (yam), plantain, and dasheen — that deliver resistant starch and potassium supporting blood pressure and gut bacteria. Watercress and spinach folded in at the end contribute dietary nitrate and vitamin K. The beef and any bones add collagen, glycine, and heme iron. Because the broth carries the nutrients leached from the greens and roots, the liquid itself (pot likker logic) is part of what nourishes.
Brown seasoned beef with epis, then build a broth and add the hard provisions first — malanga, yam, green plantain, potato — simmering until tender. Add watercress, spinach, or other greens near the end so they keep their color and nitrate. Dumplings (boulet/dumplin) and a squeeze of lime finish it. Use bone-in cuts for body.
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