Bouyon Bred
The Quirky Foodster Team
Ingredients
- Mixed local greens (or a mix of spinach and kale), chopped — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato, chopped — 1
- Smoked fish or fresh fish, flaked — 200 g (7 oz)
- Water — 750 ml (3 cups)
- Vegetable oil — 1 tbsp
- Scotch Bonnet pepper, whole — 1
- Salt, — to taste
Method
- Heat oil in a large pot and sauté the onion and garlic until softened.
- Add the tomato and cook until it breaks down slightly.
- Add the chopped greens, fish, scotch bonnet and water.
- Bring to a simmer and cook gently for 20-25 minutes until the greens are tender.
- Season with salt and remove the scotch bonnet before serving hot.
Introduction: A hearty Seychellois soup-stew of mixed greens, a nourishing everyday lunch staple.
Cultural Background: Bouyon bred, a soupy stew of local leafy greens, is a foundational dish in Seychellois home cooking, its comforting simplicity making it a common lunch across the islands.
Tips: Use a mix of different greens for the most traditional, complex flavour. Keep the scotch bonnet whole to control heat while still infusing the broth.
Variations: Add a handful of rice or a boiled root vegetable for a heartier meal; a vegetarian version omits the fish and uses vegetable stock.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally.
Nutrition: Approx. 220 kcal, 18 g protein, 12 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What greens are traditionally used in bouyon bred?
A: A variety of local greens are used depending on availability; spinach, kale or amaranth greens are reasonable substitutes.
Q: Can this soup be made without fish?
A: Yes, a vegetarian version using vegetable stock is equally comforting and traditional in some households.
- Mixed local greens (or a mix of spinach and kale), chopped — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato, chopped — 1
- Smoked fish or fresh fish, flaked — 200 g (7 oz)
- Water — 750 ml (3 cups)
- Vegetable oil — 1 tbsp
- Scotch Bonnet pepper, whole — 1
- Salt, — to taste
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