Buckwee is a stew or soup deeply rooted in Caribbean and Guyanese culinary traditions. This flavorful dish often serves as a complete meal, combining ground provisions, fresh vegetables, and often fish.
Essential Buckwee Ingredients
Buckwee includes fish, with salted cod a popular option due to its robust flavor. If using salted fish, it requires preliminary soaking or boiling to reduce its sodium content. Fresh fish varieties like snapper or kingfish are excellent choices, offering a milder taste.
Ground provisions are integral to Buckwee, providing thickness and earthy flavors. Common selections include dasheen (taro), eddo (a smaller corm), yams, and cassava. Green bananas, added unripe, provide firm texture and mild flavor that complements other root vegetables.
Beyond provisions, vegetables enhance taste and nutrition. Okra, with its unique mucilaginous texture, naturally thickens the stew. Spinach adds green and earthy notes. Pumpkin adds sweetness and color; carrots provide sweetness and texture. Aromatics like onions, garlic, thyme, and scallions form the savory base. A hot pepper, such as Scotch bonnet, can add warmth and fruity heat.
The liquid base can be water, allowing natural flavors to dominate. Coconut milk is often used for a richer, creamier stew with tropical undertones. This choice influences the stew’s depth and character.
Preparing the Buckwee Stew
Preparation of main components is key. For fresh fish, clean and portion it. If salted fish, boil for 10-15 minutes, then flake, removing bones or skin. Peel and cut all ground provisions and vegetables (dasheen, yam, cassava, green bananas, okra, carrots) into uniform, manageable pieces for even cooking.
Sauté aromatics to build a flavorful base. In a large pot, heat oil and cook chopped onions and garlic until fragrant and translucent. Fresh thyme sprigs and sliced scallions are often added, releasing their aromas. This foundation develops the stew’s flavor.
Once aromatics are fragrant, add prepared fish, ground provisions, and other vegetables to the pot. Stir gently to meld with aromatics. This light sautéing enhances flavors before liquid is added.
Pour in the liquid base (water or coconut milk), covering the ingredients. Bring to a boil over medium-high heat to begin cooking the provisions. Reduce heat to a simmer, allowing flavors to meld and provisions to soften.
Season with salt, pepper, and optional spices. A whole Scotch bonnet pepper can be added carefully to infuse heat without breaking it. Simmer for 30-45 minutes, or until provisions are fork-tender and broth thickens.
Crafting Buckwee Dumplings
Buckwee often includes flour dumplings, adding texture and substance. To prepare, combine all-purpose flour with a pinch of salt in a bowl. Gradually add water until a firm dough forms.
Knead briefly on a floured surface until smooth. Brief kneading ensures tender dumplings; over-kneading can make them tough.
Shape the dough. Roll small pieces into thin, elongated “spinners” or flatten into small discs. These shapes cook evenly and absorb stew flavors.
Add shaped dumplings to the simmering stew during the last 15-20 minutes of cooking. They cook in the broth, absorbing liquid and becoming tender. Stir occasionally to prevent sticking.
Enhancing Your Buckwee
To deepen flavor, lightly brown fish before adding it. This searing creates a richer taste. Adjust spice with more or less hot pepper, or a dash of hot sauce. Sufficient simmering time helps flavors meld and intensify.
Buckwee is a versatile dish. Different meats like chicken or beef can be incorporated for a heartier stew. Seafood like shrimp or crab can also be added. For plant-based meals, omit fish and increase provisions and vegetables for a vegetarian or vegan version.
Buckwee is typically served as a complete meal, given its substantial nature. It can also be served with white rice to absorb the broth. Store leftover Buckwee in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to maintain consistency.