A traditional Seychellois broth made with moringa or spinach leaves simmered in a light coconut milk base with garlic, onion, and ginger, served over rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: lime wedge
Accompaniments: steamed rice, chilli sauce
Instructions
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1
Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant, about three minutes.
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2
Add diced tomatoes and cook until they break down into a sauce, roughly five minutes.
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3
Pour in water and coconut milk. Bring to a gentle simmer.
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4
Add chopped greens and cook for ten to fifteen minutes until tender and broth is flavourful.
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5
Season with salt and pepper. Serve hot over steamed white rice.
Did You Know?
Brède refers to any leafy green in Seychellois Creole, and every family has a favourite variety they swear makes the best bouillon.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- cutting board
Garnishing
lime wedge
Accompaniments
steamed rice, chilli sauce
The Story Behind Bouillon Brède
Bouillon brède is one of the oldest dishes in the Seychellois culinary repertoire, reflecting the islands' deep connection to both African and Asian cooking traditions. The dish showcases the abundance of tropical greens that grow wild across the archipelago. Historically, it was a subsistence dish that made nutritious use of whatever leafy plants were available. Today it remains a daily staple, valued for its simplicity and wholesome character.
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