Defining what makes booyah booyah is tricky, controversial and fun. People will argue until the Holsteins come home about what the proper ingredients are. Be that as it may, I have some strong opinions about what gives it its distinctive flavor. Several things:

" A variety of vegetables, with onions, celery, potatoes, tomatoes, beans and cabbage being necessary -- and peas, corn, etc. being the subject of great debate

" Stewing chickens (not fryers)

" Long, long, long, long, long simmering

" Cooked outdoors

" Cooked in vast quantities

Of all of the above, I'd say it's a mixture of veggies, the stewing chickens and the long cooking time that are absolutely essential when you're talking REAL booyah flavor. I've tasted smaller, indoor versions that were right-on. I've tasted some with beef, some with rice, some with a punch of lemon juice or Worchestershire sauce, some with skin and bones, some without, etc, etc, etc. I scoff at the white meat only, no fat versions and much prefer the smoky smell/flavor you get from outdoor cooking. Herbs? Not in most booyah recipes I know.

Of course, once you get the essentials down, you still need oyster crackers. Can't forget the oyster crackers.