{"id":336281,"date":"2026-10-28T08:10:35","date_gmt":"2026-10-28T04:10:35","guid":{"rendered":"https:\/\/real-estate-mauritius.mu\/?p=336281"},"modified":"2026-10-28T08:11:45","modified_gmt":"2026-10-28T04:11:45","slug":"mauritian-bredes-broth-recipe","status":"publish","type":"post","link":"https:\/\/real-estate-mauritius.mu\/en\/mauritian-bredes-broth-recipe\/","title":{"rendered":"Bouillon Br\u00e8des: The Mauritian Leafy Greens Broth Recipe"},"content":{"rendered":"<p>Bouillon br\u00e8des is a light Mauritian broth of leafy greens, served alongside rice. You fry onion, garlic and ginger in a little oil, add water, then drop in the greens for just a few minutes so they stay green. The base recipe below uses 3 to 4 cups of water, 2 tablespoons of oil and one bunch of each type of br\u00e8des.<\/p>\n<h2>What is bouillon br\u00e8des?<\/h2>\n<p>Br\u00e8des is the Mauritian word for the edible leaves sold in bunches at the market. They are boiled, stir-fried, fricasseed or steamed in their own juices, and usually go with rice dishes. The broth is the simplest way to cook them: a little flavoured liquid, the leaves and salt. Our <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-cuisine-specialities\/\">guide to Mauritian cuisine<\/a> calls it a light soup, and our <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-sausage-rougaille-recipe\/\">sausage rougaille recipe<\/a> puts it on the table for Sunday lunch.<\/p>\n<p>The published recipes say nothing about where the dish comes from, so we don&#8217;t claim anything either.<\/p>\n<h2>The base recipe<\/h2>\n<p>It follows a Mauritian recipe blog, the only one that gives quantities for the aromatics and the oil along with the full method.<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 bunch of Chinese br\u00e8des<\/li>\n<li>1 bunch of malbar br\u00e8des<\/li>\n<li>1 bunch of mouroum br\u00e8des<\/li>\n<li>1 teaspoon of crushed ginger<\/li>\n<li>1 teaspoon of crushed garlic<\/li>\n<li>1 medium onion, thinly sliced<\/li>\n<li>3 to 4 cups of water<\/li>\n<li>2 tablespoons of vegetable oil<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Wash the greens and cut them into pieces about 5 cm long.<\/li>\n<li>Fry the ginger, garlic and onion in the oil in a saucepan, stirring until the onion turns translucent.<\/li>\n<li>Pour in the water and bring it to the boil.<\/li>\n<li>Season with salt and pepper to taste.<\/li>\n<li>Add the greens and cook for a few minutes. Don&#8217;t overcook them: they should stay green.<\/li>\n<\/ol>\n<p>The recipe doesn&#8217;t say how much a bunch weighs, and it gives no cooking time beyond &#8220;a few minutes&#8221;. As a rough guide, another recipe uses 300 g of greens for 1 litre of broth and 4 people, compared below.<\/p>\n<h2>Which br\u00e8des to use<\/h2>\n<p>You can make the broth with one kind of leaf or a mix, as in the base recipe. An Expat.com article describes the ones you will see most often:<\/p>\n<ul>\n<li>mouroum, which is moringa: very nutritious, with a slightly bitter taste;<\/li>\n<li>songe, with large dark green leaves and a mild, almost sweet flavour;<\/li>\n<li>chouchou, with a fleshy texture;<\/li>\n<li>tom pouce, which is bok choy, with an Asian-style flavour;<\/li>\n<li>pet sai, a Chinese cabbage with white and pale green leaves, not to be mistaken for tom pouce;<\/li>\n<li>cresson (watercress), which you can also eat raw in a salad.<\/li>\n<\/ul>\n<p>The same page pairs songe with roti and dholl puri, chouchou with curries and rougailles, and tom pouce with chop suey, mine and bol renvers\u00e9. For a broth, none of the pages names a required variety: choose what you can find and how much bitterness you like.<\/p>\n<h2>Where the recipes differ<\/h2>\n<p>Three pages describe a br\u00e8des broth, each with a different liquid and different flavourings.<\/p>\n<table>\n<caption>Three ways to make br\u00e8des broth<\/caption>\n<thead>\n<tr>\n<th>Point<\/th>\n<th>Mauritian recipe blog<\/th>\n<th>Express recipe<\/th>\n<th>Mouroum br\u00e8des broth<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Greens<\/td>\n<td>Chinese, malbar and mouroum, one bunch of each<\/td>\n<td>300 g of spinach, Chinese cabbage or similar<\/td>\n<td>mouroum leaves picked off their stems<\/td>\n<\/tr>\n<tr>\n<td>Liquid<\/td>\n<td>3 to 4 cups of water<\/td>\n<td>1 litre of clear broth, homemade if possible<\/td>\n<td>broth made with a fish head<\/td>\n<\/tr>\n<tr>\n<td>Aromatics<\/td>\n<td>onion, garlic and ginger fried in 2 tablespoons of oil<\/td>\n<td>2 garlic cloves and 2 cm of ginger, simmered for 2 minutes in the broth<\/td>\n<td>garlic, ginger and onion<\/td>\n<\/tr>\n<tr>\n<td>Cooking the leaves<\/td>\n<td>a few minutes<\/td>\n<td>about 3 minutes over low heat<\/td>\n<td>not specified<\/td>\n<\/tr>\n<tr>\n<td>Seasoning<\/td>\n<td>salt and pepper<\/td>\n<td>1 tablespoon of soy sauce, plenty of pepper, salt only if needed<\/td>\n<td>not specified<\/td>\n<\/tr>\n<tr>\n<td>To go with it<\/td>\n<td>white rice, fish vindaye, salted fish rougail, octopus curry<\/td>\n<td>white rice or curry; prawns or tofu for a main dish<\/td>\n<td>coconut and mint chutney<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The express recipe serves 4 in 25 minutes and is eaten straight away, while the leaves are still bright green and crisp. The mouroum page gives no quantity or time: it only says that the small leaves have to be separated from the stems, that you need a good amount of them for the broth to have flavour, and that the traditional broth is made with a fish head.<\/p>\n<p>All three agree on one thing: the leaves cook briefly. It is also the only tip the base recipe gives.<\/p>\n<h2>Serving bouillon br\u00e8des<\/h2>\n<p>It goes with a plate of white rice. The Mauritian recipe blog suggests it with a <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-fish-vindaye-recipe\/\">fish vindaye<\/a>, a salted fish rougail or an octopus curry such as our <a href=\"https:\/\/real-estate-mauritius.mu\/en\/rodrigues-octopus-curry\/\">Rodrigues octopus curry recipe<\/a>. The express recipe also serves it next to a curry, for instance our <a href=\"https:\/\/real-estate-mauritius.mu\/en\/mauritian-chicken-curry-recipe\/\">Mauritian chicken curry<\/a>, or as a light starter.<\/p>\n<p>None of the pages gives a storage time, and the express recipe says to serve it right away, so cook only what you plan to eat.<\/p>\n<h2>Sources and checks<\/h2>\n<ul>\n<li><a href=\"https:\/\/bonnesrecettesdemaurice.blogspot.com\/2015\/07\/bouillon-de-bredes.html\">Bonnes recettes de l&#8217;\u00cele Maurice (blog): bouillon de br\u00e8des<\/a><\/li>\n<li><a href=\"https:\/\/recette-ile-maurice.com\/plat\/bouillon-bredes\/\">Recette \u00cele Maurice: express br\u00e8des broth<\/a><\/li>\n<li><a href=\"https:\/\/mautourco.com\/?p=3047\">Mautourco: mouroum br\u00e8des broth<\/a><\/li>\n<li><a href=\"https:\/\/www.expat.com\/fr\/expat-mag\/9474-au-coeur-de-lart-culinaire-mauricien-exposition-gratuite-sur-les-bredes-au-blue-penny-museum.html\">Expat.com: br\u00e8des, exhibition at the Blue Penny Museum<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Bouillon br\u00e8des is a light Mauritian broth: onion, garlic and ginger fried in oil, water, then leafy greens cooked for a few minutes only.<\/p>\n","protected":false},"author":1,"featured_media":336282,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_meta-robots-noindex":"","footnotes":""},"categories":[1917],"tags":[],"class_list":["post-336281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mauritius-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.9 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Bouillon Br\u00e8des: The Mauritian Leafy Greens Broth Recipe - Westimmo<\/title>\n<meta name=\"description\" content=\"Mauritian bouillon br\u00e8des recipe: onion, garlic and ginger broth, which 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