Booyah season

[billhammond]

It's that time of year where as fundraising events, huge booyah kettles are fired up for a day or more and round-the-clock cooks add ingredients, season and stir, stir, stir.

Booyah is traced to Belgian settlers in the Upper Midwest, who would have called it Bouillon in French, but the phonetic spelling has endured.

Very little booyah is served on-site -- the deal is you buy a quart, of a half-gallon or more, take it home and enjoy it through the winter, as it freezes well.

It starts with chicken bones and/or beef and pork, and a broth base is made to which veggies such as carrots, peas, corn and potatoes are added. There may be a tomato component in there -- that would explain the reddish hue. Chunks of meat, too, usually chicken.

I know this sounds like beef stew, but good booyah has its own distinctive flavor and consistency. It can be quite delicious.

[concertinagirl]

Sept 14, 2024 8:14:51 GMT -5 billhammond said:

It's that time of year where as fundraising events, huge booyah kettles are fired up for a day or more and round-the-clock cooks add ingredients, season and stir, stir, stir.

Booyah is traced to Belgian settlers in the Upper Midwest, who would have called it Bouillon in French, but the phonetic spelling has endured.

Very little booyah is served on-site -- the deal is you buy a quart, of a half-gallon or more, take it home and enjoy it through the winter, as it freezes well.

It starts with chicken bones and/or beef and pork, and a broth base is made to which veggies such as carrots, peas, corn and potatoes are added. There may be a tomato component in there -- that would explain the reddish hue. Chunks of meat, too, usually chicken.

I know this sounds like beef stew, but good booyah has its own distinctive flavor and consistency. It can be quite delicious.

I've had it at Belgian Days Festival in Brussels, WI.  It is delicious. The ladies who prepared the Booyah provided a printed recipe with each purchase.  I tried making it at home and it wasn't as good.  Those Belgian ladies must have had a secret ingredient that they "forgot" to put in the recipe or maybe I'm not that good of a cook or both!