Booyah for 100 people

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.
295

100

servings

hrs

hrs

hrs

1	pound	butter
25	pounds	whole chicken cut in pieces, boned and browned
5	pounds	stewing beef cubed and browned
5	pounds	onions diced, browned with meats
5	pounds	celery diced
5	pounds	carrots diced
45	pounds	potatoes peeled and diced
5	pounds	cabbage shredded
5	pounds	tomatoes fresh, diced
1	cup	salt
4	teaspoons	black pepper
1	cup	italian parsley fresh, chopped

Optional
15	cups	corn canned or fresh
2	pounds	split peas soaked overnight and cooked until tender	*
2	pounds	navy beans, dried soaked overnight and cooked until tender

Bone the cooked chicken and cut into cubes. Place all the meat in a large pot.

Brown meats, add seasonings and enough hot water to cook until tender.

Add vegetables in the order given according to the length of time for cooking each, with enough additional boiling water for cooking the mixture.

Watch the mixture carefully, stirring regularly to prevent sticking and burning.

Add more water as needed.

* not incl. in nutrient facts

very helpful, thank you

almost 11 years ago

How large is a "large pot"? 80 quarts? 60 quarts?

over 9 years ago

453.6	g	butter
11.3	kg	whole chicken cut in pieces, boned and browned
2.3	kg	stewing beef cubed and browned
2.3	kg	onions diced, browned with meats
2.3	kg	celery diced
2.3	kg	carrots diced
20.4	kg	potatoes peeled and diced
2.3	kg	cabbage shredded
2.3	kg	tomatoes fresh, diced
237	ml	salt
20	ml	black pepper
237	ml	italian parsley fresh, chopped

Optional
3.5	l	corn canned or fresh
907.2	g	split peas soaked overnight and cooked until tender	*
907.2	g	navy beans, dried soaked overnight and cooked until tender