The original Booyah Recipe came from Flemish immigrants in Wisconsin, U.S. History has 2 theories on how this stew recipe got it's name.
The most logical theory was that since many people back then were illiterate so they just spelled words like they sounded and bouillion (a French word for soup) came out as booyah.
Today, in parts of Wisconsin, they still have a Booyah, which now also refers to a community event where booyah is served. They still cook the Booyah outdoors in huge drums or kettles over fires. It requires a lot of man-power to prepare, cook, chop, stir, taste, season and serve a few hundred people.
These Booyah ingredients will require an extra large pot (about the size of a "canner" would do).
Recipe Ingredients for Booyah:
1. You can cook the chicken and beef/pork simultaneously in 2 different pots.
2. Place the whole chicken in a fairly large pot, cover with water a few inches over the chicken and boil til tender. Remove the chicken and debone it, save the broth for the booyah.
3. Place the cubed beef & pork into the "canner" and cover with several inches of water. Add the salt & pepper. Boil for approx. 1 hour.
4. Add the cooked chicken pieces & the reserved chicken broth.
5. Add the onions, carrots, celery & diced tomatoes. Continue boiling until the meat starts to fall apart. (about an hour).
6. Now you can add the other vegetables & other liquids.
7. Cook until the potatoes are soft.
This recipe requires 4 hours - 4-1/2 hours in total cooking time.
Booyah Yield: This recipe for Booyah serves 25 - 30 bowls