🇸🇨 Seychellois Cuisine

Bouillon Brède

Leafy Green Broth

Prep Time 40 minutes

Servings 4

Difficulty Easy

Calories 230 kcal

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.

Ingredients

400g moringa or spinach leaves, washed and chopped
200ml coconut milk
1 onion, finely diced
4 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, diced
1 tbsp vegetable oil
Salt and black pepper
500ml water

Instructions

1 Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant, about three minutes.
2 Add diced tomatoes and cook until they break down into a sauce, roughly five minutes.
3 Pour in water and coconut milk. Bring to a gentle simmer.
4 Add chopped greens and cook for ten to fifteen minutes until tender and broth is flavourful.
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.