Booyah or Booya is a food that is prepared like a stew, but on a very large scale. It takes many cooks to prepare the food, and it is usually meant to serve hundreds or even thousands of people. The name booyah is also used to describe the event surrounding the meal, and is probably a degenerated form of the name bouillabaisse, or as a mis-interpretation of the French word bouillon by a newspaper reporter (see history). A stew is a common food made of vegetables and meat in some sort of broth or sauce. ... Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseilles. ...

In the cooking of booyah, one makes a base or broth to which other food can be added derived from culinary bones. Beef, chicken, and pork are popular meats for booya, and vegetables such as carrots, rutabagas, celery, and potatoes are also put into the mix. A wide variety of seasonings are often used. Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Beef A salt beef with mustard bagel Beef is meat obtained from a bovine. ... [[{{{diversity_link}}}|Diversity]] {{{diversity}}} Binomial name Gallus gallus Trinomial name {{{trinomial}}} Type Species {{{type_species}}} {{{subdivision_ranks}}} [[Image:{{{range_map}}}|{{{range_map_width}}}|]] Synonyms {{{synonyms}}} A chicken (Gallus gallus) is a type of domesticated bird which is often raised as a type of poultry. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Binomial name Daucus carota L. The carrot is a root vegetable, typically orange or white in colour with a woody texture. ... Binomial name Brassica napobrassica The rutabaga or swede or (yellow) turnip (Brassica napobrassica, or Brassica napus var. ... Binomial name Apium graveolens L. Celery (Apium graveolens dulce) is a herbaceous biennial plant in the family Apiaceae, native to the coasts of western and northern Europe, most commonly in ditches and saltmarshes. ... Binomial name Solanum tuberosum L. The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ...

The preparation of booya often takes up to two days, generally cooked in specially designed booyah kettles that can hold more than 50 gallons of the stew. Generally made for charity events, some community groups and churches have their own kettles, while other groups rely on municipal kettles. Highland Park in St. Paul, Minnesota has a shed with 5 kettles which can have a total yield of 350 gallons of booyah. The kettles have been around for several decades, but as of December 2003, there is controversy regarding the safety of the burners used to heat them. State capitol building in Saint Paul Saint Paul is the capital and second-largest city of the state of Minnesota in the United States of America. ... State nickname: North Star State, The Land of 10,000 Lakes, The Gopher State Official languages None Capital Saint Paul Largest city Minneapolis Governor Tim Pawlenty (R) Senators Mark Dayton (D) Norm Coleman (R) Area  - Total  - % water Ranked 12th 225,365 km² 8. ... December 2003: January - February - March - April - May - June - July - August - September - October - November - December - → Events December 31, 2003 In Taiwan, President Chen Shui-bian signs a law that allows referendums to be held. ...

History

The name Booyah likely originated in Green Bay, WI, by the booyah "pioneer" Andrew Rentmeester around 1940. In an article of the Green Bay Press-Gazette dated October 29, 1976, it reads:

Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon -- we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church -- an affair my father also originated -- and that's what people have called it ever since."