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.
Yield
100 servingsPrep
2 hrsCook
2 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| 2E+1 | 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 |
|
Directions
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.
