Booyah (stew)

, granulated vegetables and chicken To cook booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle), ==Etymology==

The term "booyah" may be a variant of "bouillon". It is thought to have derived from the Walloon language words for "boil" (bouillir) and "broth" (bouillon). The spelling with an H has been attributed to phonetic spelling by Wallonian immigrants. The Dictionary of American Regional English attributes the term to French Canadian immigrants; others attribute it to a derivation from the Provençal seafood dish bouillabaisse. An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads: A November 19, 2015, Press-Gazette article repeats Rentmeester's claim, but also suggests that the dish "could have erupted as a tradition in multiple places at once". The article notes that several variations on the name "booyah" occur around the Upper Midwest that "appear to be attempts to phonetically manage the hard-to-spell word 'bouillon', and they all are pronounced roughly the same". ==Modern day==

Booyah is still made in northern and northeastern Wisconsin, Minnesota, and Michigan's Upper Peninsula at county fairs, VFW gatherings, booyah-cooking contests, and in small amounts at private gatherings. The Green Bay Booyah baseball team is named after the stew. ==See also==