Bouillon brèdes

Ingredients

Greens, choose one or two

• 600 gbredes mouroum, moringa leaves
• or 600 g bredes malbar, amaranth leaves
• or 600 g watercress or spinach
• or 600 g chayote shoots

Broth

• 1.5 litreswater
• 6garlic cloves, crushed
• 3cm ginger, sliced
• 1onion, sliced
• 2 sprigsthyme
• 1green chilli, whole
• 2 tablespoonsoil
• salt and black pepper

Sometimes added

• 1tomato, chopped
• a piece of salted fish
• a few prawns

To serve

• plain white rice
• rougaille or a curry, alongside
• chilli paste

Directions

1. Pick the leaves off their stems. Strip them from the stalk with your fingers. Discard any thick or woody stems. Wash the leaves in several changes of water. Lift them out rather than pouring the water off.
2. Shake the leaves dry in a colander. Heat the oil in a large heavy pot. Add the sliced onion to the hot oil. Cook it for five minutes until soft. Do not let the onion brown at all.
3. Add the crushed garlic and the ginger. Cook them for one minute until fragrant. Pour in all of the measured water. Add the thyme and the whole chilli.
4. Add the chopped tomato if you are using it. Season it with salt and black pepper. Bring the whole pot up to a simmer. Let it cook for a full ten minutes.
5. Add the washed leaves to the simmering broth. They collapse down within a minute or two. Simmer them for five to eight minutes. Moringa leaves need less than that.
6. Add it with the water and let it cook through. Prawns go in for the last two minutes only. Taste the broth and adjust the salt. It should taste of garlic, thyme and the greens. Pile plain white rice into each bowl. Ladle the broth and greens over it.
7. Serve a rougaille or a curry alongside. Put chilli paste on the table. It does not keep well and is best fresh.

Technique

• Bredes covers a wide range of leafy greens in Mauritian Creole, and each has its own name and cooking time.
• Bredes songe, taro leaves, must be cooked thoroughly because of the oxalate crystals they contain.

Substitutions

• Watercress, spinach or chard all work in place of the traditional bredes.
• Moringa leaves are sold frozen in Indian and African shops.

Variations

• Bouyon bred in the Seychelles is essentially the same dish under a Creole spelling.
• Some households add a beaten egg stirred into the hot broth.
• A version with more garlic and no onion is made in some families.

History

A clear broth of leafy greens, thyme and garlic, the light everyday soup of Creole households.

Frequently asked questions

What is Bouillon brèdes?

Bouillon brèdes is a soup & stew from Mauritius: light greens broth poured over rice. A clear broth of leafy greens, thyme and garlic, the light everyday soup of Creole households.

How long does Bouillon brèdes take to make?

Bouillon brèdes takes 25 minutes of preparation and 25 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Bouillon brèdes?

Yes, within limits. Watercress, spinach or chard all work in place of the traditional bredes. Moringa leaves are sold frozen in Indian and African shops.

What is the most important thing to get right in Bouillon brèdes?

Pick the leaves off their stems. Strip them from the stalk with your fingers. Discard any thick or woody stems. Wash the leaves in several changes of water. Lift them out rather than pouring the water off.