Seychelles • Africa • easy • 40 mins
Seychelles Bouillon Brede
Description
Bouillon Brede is a traditional Seychelles dish made with a variety of leafy greens, often served as a side dish or a light main course. This dish reflects the rich biodiversity of the islands and showcases the importance of fresh, local ingredients in Seychellois cuisine.
Ingredients
- 1 bunch of bredes (such as bredes manioc or bredes songe)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 medium tomato, chopped
- 1 tablespoon of vegetable oil
- 2 cups of vegetable or chicken broth
- Salt and pepper to taste
- 1 teaspoon of fresh lime juice
- Optional: chili pepper for heat
Instructions
- Rinse the bredes thoroughly under cold water to remove any dirt.
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and chopped tomato, cooking for another 2-3 minutes until the tomato softens.
- Add the broth to the pot and bring to a gentle boil.
- Once boiling, add the bredes to the pot and reduce the heat to low.
- Simmer for about 10-15 minutes until the greens are tender.
- Season with salt, pepper, and lime juice.
- If using, add chopped chili pepper for extra heat.
- Serve warm as a side dish or light main course.
Nutritional Information
Calories: 120 per serving
Servings: 4
Dietary: dairy-free, gluten-free, vegan
Health Benefits
Bouillon Brede is rich in vitamins A and C from the bredes and tomatoes, which support immune function and skin health. The inclusion of garlic provides antimicrobial properties and may help reduce blood pressure. This dish is low in calories and is vegan, making it a great option for those seeking plant-based, nutrient-dense meals. Additionally, the use of fresh lime juice adds a zesty flavor while providing antioxidants that promote overall wellness.
Cultural Significance
Bouillon Brede is a staple in Seychellois households, often enjoyed with rice or grilled fish. It symbolizes the connection to the land and the sea, highlighting the use of fresh, local produce that is integral to the island’s culinary heritage.
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