Booyah
From Mycitycuisine.org
The name booyah (booya, bouja, boulyaw, bouyou) is considered to have derived from the French language, from the words "bouillir" and "bouillon" which literally mean "to boil broth". The spelling is often completed by Wisconsinites with an "h", due to their Wallonian heritage. This traditional thick stew usually makes the main attraction at church picnics and county fairs and goes hand-in-hand with booyah cooking contests. Even though history has preserved its secrets well, booyah is thought to have been invented by Clarence Rogers of Walhain, at the beginning of the 20th century.
What is booyah really about? Simple: broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are usually top choices for booyah, along with other juicy ingredients such as carrots, rutabagas, celery and potatoes, which are also thrown in the mix. And to make things more interesting, a wide variety of seasonings are used, often lowered into the kettle in a cheesecloth bag. An interesting fact about the booyah kettles: they can hold more that 50 US gallons (190 L) of stew! This is why booyah is usually meant to be served to hundreds or even thousands of people. Naturally, multiple skilled cooks are required, who make the preparation of booyah a ritual that can take up to two days.
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Booyah (stew), en.wikipedia.org
Classic Wisconsin Booyah www.classicwisconsin.com
Chicken Booyah www.whatscookingamerica.net
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