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Brède chouchou (brède and chouchou stew): recipe illustration
Vegetarian

Brède chouchou (brède and chouchou stew)

A Mauritian vegetable stew made with brède leaves (Creole spinach) and chouchou, tender and flavored with garlic and onion. It goes with rice every day, especially at lunch with the family.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Strip the brède leaves, rinse them well several times to remove grit, then drain.
  2. Peel the chouchou, dice it and rinse. Thinly slice the onions and crush the garlic.
  3. Heat the oil in a large pot, fry the mustard seeds until they crackle, then add the onions and garlic and brown for 5 minutes.
  4. Add the diced tomato and the turmeric, then simmer for 2 minutes, stirring.
  5. Add the chouchou and the brède, mix, then pour in the water. Season with salt and pepper.
  6. Cover and cook over low heat for about 20 minutes, until the chouchou is tender and the brède has broken down. Adjust the seasoning and serve hot with rice.

Variations and tips

Split pea version. Add 100 g of soaked split peas for a heartier, protein-rich dish.

Using what's available here. Replace the brède with fresh spinach and the chouchou with zucchini; the taste stays close.

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Original Ecomely recipe.