Mauritian Bouillon Brede

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 500g boneless chicken, fish, or shrimp (cut into bite-sized pieces) 500g boneless chicken, fish, or shrimp (cut into bite-sized pieces)
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bunch of brede (spinach or other leafy greens), washed and chopped 1 bunch of brede (spinach or other leafy greens), washed and chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugar: 4g)
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the turmeric, cumin, coriander, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken, fish, or shrimp to the pot and cook until they are lightly browned.
4. 4.
   Pour in the chicken or vegetable broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. 5.
   Add the diced tomatoes, potatoes, and carrots to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
6. 6.
   Stir in the chopped brede (spinach or other leafy greens) and cook for another 5 minutes until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Bouillon Brede hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Brede (spinach or other leafy greens) — Make sure to wash the brede thoroughly to remove any dirt or grit. Trim off any tough stems before chopping.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add fresh chili peppers.
• Feel free to experiment with different types of leafy greens, such as amaranth or watercress, to add variety to the dish.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and stir it into the simmering broth.

Serving advice

Serve the Bouillon Brede in deep bowls, allowing the flavors to meld together. Accompany it with steamed rice or crusty bread to soak up the delicious broth.

Presentation advice

Garnish each bowl of Bouillon Brede with a sprinkle of fresh cilantro to add a pop of color. Serve it alongside a side of steamed rice or crusty bread for a complete and visually appealing presentation.