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 recipe only makes about 16 servings and can be done in about three hours.
- 1 large roasting chicken
- 2 cups green beans
- 3 cups carrot, diced (or 1 pound)
- 2 cups peas
- 1 cup cabbage, diced
- 4 stalks celery
- 2 cups tomato sauce (or 1 quart whole tomatoes)
- 1 large onion, diced
- 2 cups potatoes, diced, peeled, optional.
- salt, to taste
Place chicken in a large kettle and cover with water. Simmer until chicken is well done. Remove chicken from broth and skim off fat. Add vegetables to broth. Remove chicken from bones and skin. Cut in small pieces and add to broth. Add salt and water to taste. Cover and let simmer for at least 3 hrs. Soup tastes best when cooked all day. Makes about 8 quarts.
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).
- Traditional family recipe
- ^another recipe is available there^