Mecklenburg Booyah

Ingredients

In Mecklenburg cuisine, the original American Booyah recipe is adapted to incorporate local ingredients and flavors. Mecklenburg Booyah may include traditional German sausages, such as bratwurst or knackwurst, to add a distinct flavor. Additionally, the use of local vegetables and herbs, such as cabbage and dill, further enhances the taste of the dish. The Mecklenburg version of Booyah also tends to have a thicker consistency compared to the original American recipe. We alse have the original recipe for Booyah, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 500g (1.1 lbs) beef stew meat, cubed 500g (1.1 lbs) beef stew meat, cubed
• 500g (1.1 lbs) pork shoulder, cubed 500g (1.1 lbs) pork shoulder, cubed
• 4 bratwurst sausages, sliced 4 bratwurst sausages, sliced
• 2 onions, chopped 2 onions, chopped
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried dill 1 tablespoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 4 liters (16 cups) beef or chicken broth 4 liters (16 cups) beef or chicken broth
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the beef stew meat and pork shoulder. Cook until browned. Remove the meats from the pot and set aside.
3. 3.
   Add the sliced bratwurst sausages to the pot and cook until browned. Remove and set aside.
4. 4.
   In the same pot, add the chopped onions, carrots, potatoes, cabbage, and minced garlic. Sauté until the vegetables are slightly softened.
5. 5.
   Return the chicken, beef, and pork to the pot. Add the bay leaves, dried thyme, dried dill, salt, and pepper. Pour in the beef or chicken broth, ensuring that the meats and vegetables are fully submerged.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for at least 4 hours, stirring occasionally.
7. 7.
   Remove the bay leaves and discard. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Mecklenburg Booyah hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before adding it to the pot to reduce the fat content.
• Bratwurst sausages — You can use any type of German sausage available in your area, such as knackwurst or bockwurst, to add a traditional Mecklenburg flavor.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Dried thyme and dill — If you prefer a stronger herb flavor, you can increase the amount of dried thyme and dill used.

Tips & Tricks

• For a richer flavor, you can brown the meats in batches instead of all at once.
• Allow the Booyah to simmer for a longer time if you prefer a more intense flavor.
• Serve the Booyah with crusty bread or rolls to soak up the delicious broth.
• Leftover Booyah can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Mecklenburg Booyah in deep bowls, allowing each person to enjoy a generous portion of meats, vegetables, and broth. Provide spoons and bread on the side for dipping and savoring the flavors.

Presentation advice

Garnish the Mecklenburg Booyah with a sprinkle of chopped fresh parsley to add a pop of color and freshness to the dish. Serve it in rustic bowls or traditional Mecklenburg-style ceramic bowls to enhance the presentation.