"Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and made throughout the Upper Midwestern United States.[1] Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.[2][3][4] The name can also refer to a social event surrounding the meal."
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What is booyah in Minnesota?
“Booya” (sometimes spelled “booyah”) is a type of stew particular to Minnesota and the Upper Midwest, made in batches of up to 200 gallons at a time. (The word may have origninated from a mishearing of “buillon” in Wisconsin.) Most take a minimum of 12 hours to cook, and some as many as four days.
Pretty much - Massive gathering of people to eat an amazing "stew" that has been cooking in some ancient cauldron for at least 48 hours. People show up with any kind of container they can find - ice cream buckets being the norm - and get takeout to freeze, plus a bowl to eat right then. Served with saltines and butter, or some kind of bread.
You will see signs all over the place starting in early fall of where and when the local booya is. Ours that we attend is at a dive bar. Old family recipe that he cooks in the backyard of the bar for 2 nights, stirring constantly. Good times!