DISH RESEARCH · Soup
Bouyon Bred
Clear Seychellois broth with moringa leaves and fried trevally.
About Bouyon Bred
The Creole Melting Pot’s bouyon bred mouroum is a Seychellois broth of moringa leaves and fried fish. This version selects the authors’ bludger trevally and water branch, with onion, garlic and ginger.
Moringa gives the broth the grassy aroma and slightly bitter character described by the authors. Fried fish adds a richer savoury note to the simple aromatic base.
Tender leaves and bite-sized fried fish remain in the clear broth. The source serves it with plain boiled rice and a chutney; the aubergine option is selected here.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bouyon Bred
Jean-Paul and Marie-Celice’s Seychellois bouyon bred with moringa and fried trevally.
- Moringa leavesBase
- Bludger trevallyProteinIngredient page not linked
- Oil for deep fryingCooking mediumIngredient page not linked
- OnionAromatic
- Vegetable oilCooking medium
- WaterLiquid
- GarlicAromatic
- GingerAromatic
- SaltSeasoning
- Cracked pepperSeasoning
- Plain boiled riceAccompaniment
- Aubergine chutneyAccompanimentIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Moringa leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Bludger trevally: Recipe-specific ingredient evidence; Fish source-confirmed. Exact source81 named fish option; registry has no honest exact species candidate.
- Oil for deep frying: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source96 leaves botanical type unprovided.
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Vegetable oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Separate broth oil98; botanical type unprovided.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source99/111 water alternative selected over fish stock; includes explicitly described leaf-soaking water105.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ginger: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Cracked pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source81 specifies cracked black pepper; catalogue link broader ground/form-unspecified identity.
- Plain boiled rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader rice candidate; full separate preparation unprovided.
- Aubergine chutney: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source114 aubergine alternative selected over pumpkin; full chutney formula unprovided.
Origins & food traditions
Countries
- Seychelles
- SeychellesCatalogue link pending review
Cuisines & regions
- Seychellois Creole Cuisine
- Seychellois Creole CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.