The word 'bouyon' comes from the French word 'bouillon', which means a flavourful broth or stock. Saint Lucia was under French influence for many years and the French language mixed with African languages and local words to create the Creole language and food culture of the island. Bouyon is a living reminder of that blending of cultures.
The pot is packed with ground provisions — that is the Caribbean term for starchy root vegetables like dasheen (a type of taro), yam, sweet potato and green banana. Flour dumplings are shaped by hand and dropped in to cook in the broth. Together, these ingredients make the stew thick, creamy and very filling. Seasoning is added generously — thyme, garlic, onion, Scotch bonnet pepper and fresh herbs make the kitchen smell wonderful.
Bouyon is the sort of food that simmers on the stove for a long time. The longer it cooks, the thicker and more flavourful it becomes. It is typically eaten for lunch or dinner and is especially popular on weekends when families have more time to cook. A big pot of bouyon is often shared at family gatherings, and it is considered the kind of food that makes you feel at home.