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Brède broth: recipe illustration
Soups

Brède broth

A comforting soup made with brède (mouroungue leaves), split peas and garlic. A traditional Mauritian family dish, often served hot with rice for a simple, filling meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the split peas for 2 hours, then rinse them.
  2. Wash the brède thoroughly and cut the leaves into rough strips.
  3. In a pot, fry the chopped onion and garlic in the oil until translucent.
  4. Add the diced tomato and the turmeric, then cook for 3 minutes.
  5. Pour in the water, add the split peas and simmer for 25 minutes over low heat.
  6. Stir in the brède and cook for another 10 minutes, until the leaves are tender.
  7. Adjust the seasoning with salt and pepper, then serve hot with rice.

Variations and tips

Using what's available here. Brède is rare outside the island; use spinach or chard leaves, reducing the cooking time.

More ideas

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Original Ecomely recipe.