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Booyah (chicken and vegetable stew)

Booyah (chicken and vegetable stew)

Main dishes

A traditional Walloon-Belgian stew, simmered for 3 hours to achieve an unforgettable flavor.

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Recipe from Kittycataclysm, Austncorp, Ushakaron (Wikibooks), adapted by Recette de cuisine · · updated on

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Booyah is a hearty stew from the Belgian-Wallonian region, originating in the northeastern part of Wisconsin. Traditionally cooked in large pots, it is often prepared during religious gatherings or picnics. Here is the recipe, passed down through four generations, as written by a descendant of the original creator.

Ingredients and directions

  • Prep time30 min
  • Cook time3 hr
  • Total3 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$27.82 $1.74 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

16 people
  • $20.63
  • $3.33
  • $1.08
  • $0.31
  • $1.46
  • $0.15
  • $0.86

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Place the chicken in a large pot and cover it with water. ≈ 3 min
  2. Let it simmer until the chicken is cooked through.
  3. Remove the chicken from the broth and discard the fat.
  4. Add the remaining ingredients to the broth.
  5. Remove the chicken meat from the bone and skin. ≈ 3 min
  6. Cut the meat into small pieces and add it to the broth.
  7. Add salt and water to taste. ≈ 3 min
  8. Cover and let simmer for at least 3 hours.
  9. It tastes even better when it’s cooked all day. ≈ 3 min

The bill

Booyah (chicken and vegetable stew)

  • A medium-sized roast chicken$20.63
  • 480 ml of green beans$3.33
  • 720 ml (approximately 300 grams) of diced carrots$1.08
  • 4 stalks of celery$0.31
  • 480 ml of tomato sauce (or 1 litre of whole tomatoes)$1.46
  • 1 large onion, chopped$0.15
  • 480 ml of peeled and diced apples (optional)$0.86

Total$27.82

that's $1.74 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • A medium-sized roast chicken
  • 480 ml of green beans
  • 720 ml (approximately 300 grams) of diced carrots
  • 480 ml of peas
  • 240 ml of shredded cabbage
  • 4 stalks of celery
  • 480 ml of tomato sauce (or 1 litre of whole tomatoes)
  • 1 large onion, chopped
  • 480 ml of peeled and diced apples (optional)
  • Salt to taste

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