The traditional way to cook bouja is by slow cooking meat and vegetables over wood fires. This recipe will show you how to make bouja on the hob, in just under 2 hours.
3 people made this
2 (2.7kg) whole chickens
3.15kg stewing beef steak, diced into 2.5cm pieces
2 sticks celery, chopped
1 medium head cabbage, chopped
8 onions, chopped
1.8kg frozen mixed vegetables
400g swede, peeled and diced
2 (410g) tins butter beans, drained
1 1/2 (400g) tins cut green beans, drained
2 (400g) tins chopped tomatoes
salt and pepper to taste
1 tablespoon pickling spice
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Boil chicken and beef in a large soup pot for 15 to 20 minutes, until tender. Use enough water to cover. Remove meat and cut into bite-size pieces. Discard fat and skin.
Add celery, cabbage and onions to stock and boil for 10 to 15 minutes or until almost tender. Add frozen vegetable mix, swede, butter beans, green beans and tomatoes and continue to cook until soup has reached desired thickness.
Add meat and simmer until meat breaks apart, stirring occasionally with a wooden spoon. Season with salt and pepper to taste. IMPORTANT: Put dry pickling spice in a strong cloth bag and tie firmly with string so it will not come apart. Drop the bag into the simmering bouja, plunging it in and out for a short time until the soup tastes just right for you.