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Brèdes mafanes: recipe illustration
Everyday meals

Brèdes mafanes

An emblematic dish of Creole cooking, made with the tender leaves of the mafane, a local shrub with slightly bitter leaves. They are gently braised with garlic and onion and served alongside rice.

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Ingredients

Ingredients

Base

Spices & seasoning

Optional extras

On the side

Instructions

  1. Strip the brèdes from their stems, rinse them thoroughly in cold water and drain well.
  2. Thinly slice the onions and crush the garlic cloves.
  3. Heat the oil in a large pot and fry the onion and garlic for 5 minutes over medium heat, until translucent.
  4. Add the brèdes in handfuls, pressing them down, then season with salt and pepper and add the turmeric.
  5. Cover and braise over low heat for 15 to 20 minutes, stirring from time to time, until the leaves are tender.
  6. Taste, adjust the seasoning and serve with white rice.

Variations and tips

Bacon version. Brown the lardons before the onion and add them to the cooking for a smokier flavour.

With what you can find here. If mafane is unavailable, use spinach or chard, reducing the braising time.

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Original Ecomely recipe.