Caribbean Chinese Bouillon Brede

Ingredients

In this adaptation, we incorporate Caribbean and Chinese flavors into the traditional Mauritian Bouillon Brede. The original dish typically includes local Mauritian spices and ingredients, while our version infuses Caribbean spices and Chinese cooking techniques. This fusion creates a unique flavor profile that combines the warmth and vibrancy of the Caribbean with the delicate and aromatic elements of Chinese cuisine. We alse have the original recipe for Bouillon brede, so you can check it out.

• 500g (1.1 lb) brede leaves 500g (1.1 lb) brede leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Wash the brede leaves thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and minced scotch bonnet pepper. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the brede leaves to the pot and stir well to combine with the aromatics.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, and Chinese five-spice powder. Pour this mixture over the brede leaves and stir to coat evenly.
5. 5.
   Pour the chicken or vegetable broth into the pot and bring to a boil. Reduce the heat to low and let the soup simmer for about 20 minutes, or until the brede leaves are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Caribbean Chinese Bouillon Brede hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Brede leaves — Make sure to remove any tough stems before chopping the leaves. They should be thoroughly washed to remove any dirt or debris.

Tips & Tricks

• For a spicier version, leave the seeds in the scotch bonnet pepper or add an extra pepper.
• Adjust the seasoning according to your taste preferences. You can add more soy sauce or Chinese five-spice powder for a stronger flavor.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• Feel free to add other vegetables or proteins such as mushrooms, tofu, or shrimp to make it a complete one-pot dish.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Caribbean Chinese Bouillon Brede hot as a comforting and nourishing soup. Garnish with fresh herbs such as cilantro or green onions for added freshness and visual appeal.

Presentation advice

Present the Caribbean Chinese Bouillon Brede in individual bowls, showcasing the vibrant green color of the brede leaves. Serve with a side of steamed rice or crusty bread to complete the meal.