The bouillon is perfect for adding a variety of vegetables in your diet. You can add other vegetables such as carrots, green plantains, malanga etc.


2 lbs Lamb and Beef (or you can use just beef)
1 lb Beef Tripe
1 lb baby potatoes
1 bag of kale
1 bag of spinach
2 bunches Watercress
1 Yellow yam (cut into cubes)
1 bunch of radishes
2 Maggi cubes (stock cubes)
1 lime
Garlic (4 mashed)
1 tablespoon Fresh Ginger


Thoroughly clean and season the meat with epise (see marinade recipe). Allow to marinate for at least an hour. Brown the meat in a deep pot. Once all the meat is browned add enough water to nearly cover the meat. Also add in crushed Maggi, mashed garlic, ginger, cloves and thyme.

Allow the meat to cook until it is almost done (but not overcooked, otherwise the meat will be mush in the bouillon). Once the meat is cooked, add the vegetables on top of the meat (there shouldn’t be too much water in the pot at this point). If the water is not enough to cook the vegetables add a bit more. The point is to allow the flavors to get in the vegetables.

When you can pierce the yam with a fork (there should be a bit of resistance to it), add 8 cups of water to the meat and vegetable mixture. Note: if you find that root vegetables are already very soft, remove them from the pot and continue. Add salt to taste, plus the juice of 1 lime.

Allow cooking on medium heat for at least 45 minutes to allow all the flavors to blend. At this point you can add your dumplings (see recipe for dumplings).

Cover and simmer for 30 minutes (until dumplings are cooked). Serve while hot.

Courtesy of

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