Ingredients
Greens, choose one or two
- 600 gbred mouroum, moringa leaves
- or 600 g bred martin, amaranth
- or 600 g pumpkin shoots
- or 600 g watercress or spinach
Broth
- 1.5 litreswater
- 6garlic cloves, crushed
- 4cm ginger, sliced
- 1onion, sliced
- 1green chilli, whole
- 2 tablespoonsoil
- salt and black pepper
Sometimes added
- a piece of salted fish
- 1tomato, chopped
- a squeeze of lime
To serve
- plain white rice
- a fish or chicken curry, alongside
- chatini, chilli relish
Directions
- Use a different green if you are unsure. Preparing the greens takes the longest. Pick the leaves off their stems. Discard any thick or woody stems.
- Wash them in several changes of cold water. Lift them out rather than pouring the water off. 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. Add the crushed garlic and the sliced ginger.
- Cook them for one minute until fragrant. Adding the liquid is simple enough. Pour in all of the measured water. Add the whole green chilli to the pot. Add the chopped tomato if you want it.
- Add a piece of salted fish for depth. Season it with salt and black pepper. Bring the whole pot up to a simmer. Let it cook for a full ten minutes. Add the washed leaves to the simmering broth. They collapse down within a minute or two.
- Simmer them for five minutes only. They should be tender but still bright green. Taste the broth and adjust the salt. Add a squeeze of lime if you like. It should taste of ginger, garlic and the greens.
- Pile plain white rice into each bowl. Ladle the broth and greens over it. Serve a fish or chicken curry alongside. Put a bowl of chatini on the table. It does not keep well and is best fresh.
Technique
- Seychellois and Mauritian Creole cooking share a great deal, and bouyon bred and bouillon bredes are essentially the same dish.
- Moringa grows widely across the Indian Ocean islands and its leaves are among the most common greens used.
Substitutions
- Watercress, spinach or chard all work in place of the traditional greens.
- Frozen moringa leaves are sold in Indian and African shops.
Variations
- A version with salted fish cooked in it is more substantial.
- Some households add a squeeze of lime at the end.
- Bouillon bredes in Mauritius is the closest relative.
History
A thin broth of local greens and garlic served with rice, the light everyday soup of Creole kitchens.
Frequently asked questions
What is Bouyon bred?
Bouyon bred is a soup & stew from Seychelles: quick broth of local greens and ginger. A thin broth of local greens and garlic served with rice, the light everyday soup of Creole kitchens.
How long does Bouyon bred take to make?
Bouyon bred takes 20 minutes of preparation and 20 minutes of cooking. The recipe makes serves 6. It is rated easy to make.
What can I substitute in Bouyon bred?
Yes, within limits. Watercress, spinach or chard all work in place of the traditional greens. Frozen moringa leaves are sold in Indian and African shops.
What is the most important thing to get right in Bouyon bred?
Wash them in several changes of cold water. Lift them out rather than pouring the water off. Shake the leaves dry in a colander. Heat the oil in a large heavy pot. Add the sliced onion to the hot oil.