"Bouyon Pye Bef"
Haitian Soup with Cow Feet

I am a huge fan of Haitian Soup, otherwise known as "Bouyon". This is my second Bouyon recipe on this website however, Cow Feet is the featured star of this dish. Something about cow feet gives it a distinctive flavor and the soft, gooeyness consistency makes it quite delectable. You just have to make sure you cook it long enough to soften. The best part is sucking the juices straight out of the bones. It's funny how I mention this because I'm generally a boneless type of gal when it comes to meats.  ​I pulled out my trusty pressure cooker for this one. It'll truly help save on time. 
This recipe has a slight variation when it comes to the vegetables used in comparison to my "Bouyon Bef" recipe. One thing I always keep consistent is the watercress. Whenever my father made bouyon at home, he always used watercress. It was one of those things I just grew up with and kept. Bouyon is probably the ONLY thing I have ever used watercress in. There are no other leafy greens in this one other than the watercress. I enjoy making this year round. It truly takes me back home. I hope you give this one a try!

Ingredients:

2.5 - 3 lbs. Cow Feet
¼ cup Sour Orange
4 tbsps. Epis
2 Maggie Chicken Bouillon Cubes
1 Scotch Bonnet or Habanero Pepper (optional)
3 - 4 sprigs Thyme
1 pkg. (16 oz.) frozen Mixed Vegetables
1 Onion
2 – 3 bunches Watercress
2 Plantains
2 tsps. Seasoned Salt
3 Garlic Cloves
1 ½ - 2 cups Flour
3 tbsps. Oil
4 tbsps. Butter
Water

Directions:

​1. Clean the cow feet according to the “Cleaning Meat” page. It’s important to use vinegar in the cleaning process. Remove any hairs if there are any and thoroughly rinse the cow feet after washing.
​2. Season the cow feet with the following ingredients: ¼ cup sour orange, 1 finely crushed Maggie cube (the cube can also be dissolved in the sour orange), thyme, and if desired, add 1 scotch bonnet or habanero pepper sliced in half. You can remove some of the seeds to cut down on the heat. Mix the ingredients thoroughly and allow it to marinate for at least 3 0 minutes or overnight. As always, the longer the better.
3. Place the marinated cow feet in a pressure cooker. Add about 6 cups of water to the bowl to gather up remaining liquid and transfer it to the pressure cooker. You definitely want enough water to cover the cow feet. Cook on high in the pressure cooker for 25 – 35 minutes. The softer it is, the better it becomes. 

*If you don’t have a digital pressure cooker, the cooking time begins when the liquid comes to a boil. If you don’t have a pressure cooker in general, you can cook it on the stove but it will take a minimum of 2 hours. Just be sure to add more water as you go along.
​4. Meanwhile, prepare the remaining vegetables. With 2 – 3 bunches of watercress, cut off the thick stems and discard. Be sure to thoroughly wash them. Sometimes small little insects like to hide in bunches of fresh greens. The last think you want is extra protein. Unless you like that sort of stuff, then by all means… Set the watercress aside. 
​5. Peel 2 plantains and cut them into about ½ inch width pieces. Set them aside in a bowl of cool water to prevent them from turning brown.
​6. Largely dice an onion and mince 3 garlic cloves. Set the onions and garlic aside.
​7. Prepare the “boys” (dumplings). In a bowl, combine 1 ½ cups of flour with ½ cup of water. Mix and combine well to form a dough. You may add more water or flour as needed. Knead the dough with your hands until it becomes nice and uniform. Tear off a small portion of the dough and spin it back and forth between the palms of your hands to form thin logs. It’s better to form them thin. They will eventually swell up but it will also allow them to cook faster. Make them the size of your choosing. 
​8. When the timer on the cow feet is up on the pressure cooker, release the pressure. Then, place 3 tbsps. of oil in a large pot along with the garlic and onions on high heat. Saute for about 2 – 3 minutes.
​9. Very carefully, after the pressure has been released, transfer the cow feet and all the liquid to the large pot. It will be very hot. Remove the hot pepper if it hasn’t fully disintegrated. Also, remove as much of the thyme twigs as possible. Add an additional 3 cups of water.
​10. As it comes up to a boil, add in 2 tsps. of seasoned salt, the 2nd crushed Maggie cube, the plantains, and in batches, the watercress. Mix contents thoroughly. 
​11. Once the water returns to a roaring boil, add in the dumplings. Let the dumplings boil in the liquid for at least 2 minutes before stirring the contents in the pot. Let the soup boil for about 20 minutes covered, stirring occasionally.
12. At this time, you can sample the liquid and then add salt to taste if desired. Then, add in 4 tbsps. of butter and the package of frozen mixed vegetables. I like to rinse it under cool running water in a strainer in order to get rid of some of the freezer frost if there are any. Stir the contents and let it cook covered for an additional 10 minutes. The mixed vegetables are added in at the end so that they won’t overcook and break down. They will also change the overall flavor of the soup thereby enhancing it. Turn off the heat and the bouyon is ready to be served.