Pig Tail Bouillon
Get ready to experience the vibrant flavors of Saint Lucia with a hearty and comforting Pig Tail Bouillon! This beloved island dish is a celebration of tradition, featuring tender pig tails simmered to perfection with fresh herbs, root vegetables, and dumplings in a richly seasoned broth. It’s the ultimate fusion of bold Caribbean spices and wholesome ingredients, creating a one-pot wonder that brings family and friends together. Whether you’re craving a taste of home or looking to explore authentic Saint Lucian cuisine, this bouillon is a must-try recipe that will have you savoring every spoonful!
This is a flavorful one-pot dish made with tender pig tails, fresh vegetables, and dumplings, all simmered in a richly seasoned broth. It’s a comforting Caribbean classic perfect for any occasion!
What is Pig Tail Bouillon?
Pig Tail Bouillon is a traditional Caribbean dish, especially popular in Saint Lucia, made with pig tails simmered in a richly flavored broth. The dish typically includes a mix of root vegetables like yams, sweet potatoes, and carrots, along with dumplings, herbs, and spices. The pig tails add a unique, smoky-salty flavor, creating a hearty, satisfying meal. This one-pot dish is often enjoyed as comfort food, bringing together bold Caribbean flavors in every bite.
Ingredients
Ingredients may vary slightly with seasoning and vegetables, but this is our version.
- Pink Beans: These hearty beans add protein and a creamy texture to the bouillon, soaking up the flavorful broth as they cook.
- Pig Tail: The star of the dish, pig tail provides a unique smoky-salty flavor and tender texture after simmering.
- Coconut Milk: Freshly made coconut milk lends a subtle creaminess and tropical flavor, balancing the dish’s savory notes.
- Carrot: Adds a touch of natural sweetness and color while contributing to the dish’s overall heartiness.
- Seasoning Peppers: These mild, aromatic peppers infuse the bouillon with a fragrant, slightly sweet heat, typical of Caribbean cuisine.
- Green Seasoning: A homemade blend of onion, garlic, and thyme, providing a robust base flavor essential to Saint Lucian dishes.
- Parsley: Fresh parsley adds a bright, herby note and a pop of green to the dish.
- Plantain: Offers a mild sweetness and soft texture that contrasts beautifully with the savory elements.
- Salt & Pepper: Essential seasonings to enhance and balance the dish’s flavors.
- Oregano & Thyme: Classic herbs that deepen the bouillon’s earthy and aromatic profile.
- Pumpkin: Adds a velvety texture and natural sweetness, making the broth rich and satisfying.
- Yam: This starchy root vegetable gives the bouillon a hearty, filling quality, perfect for a comforting meal.
- Onion: Adds a mild sweetness and savory depth to the broth as it cooks.
- Garlic: A key ingredient for its pungent, aromatic quality that enhances the dish’s complexity.
- Homemade Dumplings: These soft, pillowy additions soak up the bouillon’s delicious broth, making each bite a delightful combination of flavors and textures.
How to Make Saint Lucia bouillon
Grab a bit pot and get ready to cook!
Cook pink beans
Chop carrots
Chop yam
Add stock ingredients
Make fresh coconut milk
Add coconut milk to stock
Chop and season pig tails and add to stock.
Add green seasoning
Make dumplings
Add vegetables.
Add coconut milk
Add dumplings and simmer.
Pig Bouillon Recipe Tips
Enjoy experimenting with this dish, and savor the rich, comforting taste of Saint Lucia’s culinary heritage!
- Prep the Pig Tail Properly: If using salted pig tails, soaking or boiling them beforehand is essential to remove excess salt. This ensures the bouillon isn’t overly salty and allows you to control the seasoning.
- Use Fresh Ingredients: Opt for fresh herbs, coconut milk, and vegetables for the best flavor. Homemade green seasoning can elevate the dish with vibrant, authentic taste.
- Balance the Broth: Adjust the water and coconut milk ratio to achieve your preferred consistency. For a thicker broth, reduce the liquid slightly and let it simmer longer.
- Customize the Dumplings: You can flavor the dumpling dough with a pinch of salt, thyme, or even grated nutmeg for added taste. Keep them small so they cook evenly.
- Enhance Flavor with Spices: Add spices like paprika or a dash of curry powder if you want a bolder flavor profile.
- Adjust for Heat Levels: Seasoning peppers are typically mild, but you can add a bit of Scotch bonnet or chili if you prefer some heat.
- Don’t Overcrowd the Pot: Ensure there’s enough liquid to cover all the ingredients, allowing them to cook evenly and soak up the flavors.
- Make Ahead for More Flavor: Like most stews, pig tail bouillon tastes even better the next day as the flavors meld together.
- Serve with Sides: Pair the bouillon with breadfruit, rice, or a slice of crusty bread to soak up the delicious broth.
How to Store Pig Tail Bouillon
Proper storage keeps your bouillon flavorful and safe to enjoy later!
- Cool Completely: Allow the bouillon to cool to room temperature before storing to prevent condensation, which can cause spoilage.
- Refrigeration: Transfer the bouillon into an airtight container.
Store in the refrigerator for up to 3–4 days.
Reheat thoroughly on the stove or in the microwave before serving. - Freezing: For longer storage, place the cooled bouillon in freezer-safe containers or resealable freezer bags.
Leave about 1 inch of space at the top for expansion.
Label with the date and freeze for up to 3 months. - Thawing and Reheating: Thaw overnight in the refrigerator or use the defrost setting on a microwave.
Reheat on the stovetop over medium heat, stirring occasionally to ensure even heating. - Dumpling Tip: Dumplings may change texture slightly after freezing. If you prefer them fresh, you can make and cook the dumplings separately when reheating.
Other Versions of Bouillon
Creole bouillon can be made with various types of meat! While pig tail is a popular choice in Saint Lucian and Caribbean cuisine, the versatility of bouillon allows for substitutions based on preference or availability. Here are some common alternatives:
- Fish Bouillon: A lighter version using fresh fish (often snapper, kingfish, or mackerel), seasoned with herbs, lime juice, and spices.
- Chicken Bouillon: Made with chicken pieces, this version is hearty and flavorful, especially when using bone-in cuts for a rich broth.
- Beef Bouillon: A robust option featuring tender cuts of beef, creating a deep and savory broth.
- Pork Bouillon: Aside from pig tail, other pork cuts like ribs or salted pork are excellent alternatives.
- Goat Bouillon: A more traditional Creole variation in some regions, with goat meat adding a distinct, bold flavor.
- Vegetarian Bouillon: Skipping the meat entirely, this can be made with a mix of hearty vegetables, beans, and dumplings for a wholesome dish.
Each variation reflects the vibrant, adaptable nature of Creole cuisine, making it easy to tailor bouillon to suit different tastes while maintaining its comforting essence.
More Saint Lucia Food Dishes
For a taste of Saint Lucia, try these other recipes:
Pig Tail Bouillon
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Ingredients
- 1/2 lb pink beans
- 1.5 oz pig tail, chopped
- 1/3 cup fresh made coconut milk
- 1 large carrot, peeled and chopped
- 3 seasoning peppers
- 1 tablespoon green seasoning
- 2 tablespoons fresh parsley
- 1 large plantain, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 cup pumpkin, peeled and chopped
- 10 oz yam, peeled and chopped
- 1 large onion, chopped
- 5 cloves garlic, minced
Dumplings
- 3 cups all purpose flour
- 250 ml water
Instructions
Cook the Beans
- In a large pot, add the pink beans and enough water to cover. Bring to a boil, then reduce the heat and simmer until tender.
Make the Broth
- If using salted pig tail, soak it in water for several hours or boil it for 10–15 minutes to reduce the salt. Rinse and set aside.
- In the same pot add the onion, garlic, and green seasoning, cooking until fragrant.
- Stir in the prepared pig tail.
- Add the seasoning peppers, pumpkin, parsley, thyme, oregano, and water. Stir well. Bring to a boil, then reduce the heat to a simmer. Mash the pumpkin to thicken the sauce.
- Add the yam and plantain to the pot. Stir and allow the bouillon to simmer until the vegetables are tender,
Make the Coconut Milk
- Use a hammer or the back of a heavy knife to crack the coconut shell.
- Drain the coconut water into a container (optional for drinking or cooking).
- Pry the white flesh from the shell using a knife or spoon. Chop the coconut meat into smaller pieces.
- Add the pieces to a blender with 2–3 cups of warm water. Blend on high until the mixture is smooth and creamy.
- Pour the blended coconut mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a bowl.
Make the Dumplings
- Sift the flour and gradually add water, a little at a time, mixing until a soft dough forms. It should be slightly sticky but firm enough to handle.
- Pinch off small pieces of dough and roll them into small balls or drop them in spoonfuls, depending on your preferred shape.
- Drop the dumplings into the simmering pig tail bouillon during the last 10–15 minutes of cooking. Make sure the bouillon is simmering gently so the dumplings cook through.
Add Coconut Milk to Broth
- Add carrots and coconut milk to the broth and simmer until the carrots are soft.
- Serve and enjoy!
