Bouyon Bred Kreson
A.K.A Brothy Watercress and Rice
There wasn’t a week that went by growing up, where my mum didn’t make a bouyon bred of some sorts. Bouyon bred is essentially a brothy greens soup you can find in the Seychelles - there are so many variations of it depending on the type of greens you use: moringa, morning glory, amaranth leaves, watercress…
Of course, I was a terribly picky child, and would only eat the broth (no greens) with rice, and that was where my brothy rice obsession started. Now, I’m very happy to say, I love greens, and I love bouyon bred with all my heart. It’s simple, cheap and completely comforting, in every way.
This is the version I make when I’m in London - mostly because I can find all the ingredients in local supermarkets, but also because I once listened to a podcast about watercress and apparently its incredibly nutritious, especially when you cook it (don’t quote me on that, but greens are amazing for you anyways...)
Notes: If you can’t find watercress, you can use cut up bok choy or spinach! Also, any stock will work, my favourite are the powdered or dry cubes (tastes more nostalgic).
Ingredients
100g Watercress, roughly chopped if large
5g Ginger, finely grated
2 Cloves of Garlic, finely grated
1 Shallot, finely diced
1 Bouillon Cube (like Maggi)
400ml Water
Cooked Rice, to serve
Method:
Place a saucepan over medium-high heat with a drizzle of oil. Once hot, add the ginger, garlic, and shallot, stir-fry until softened and lightly browned.
Add the water to the mixture along with the bouillon cube. Bring it to a boil and let it simmer for 10-15 minutes until infused.
Drop the watercress into the broth, bring to the boil, stir until wilted and remove from the heat, taste and season with salt and pepper, if needed.
Serve as much rice as you’d like into a bowl and ladle the bouyon over.
