Bredes with fried liver

Bredes with fried liver Food Recipe

Bouillon Bredes Chouchou

Bredes Chouchou
1 medium onion finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons vegetable oil
3 cups water or more as desired
salt to taste

Clean green vegetables (bredes) and cut into 7-10 cm (3-4 inches) pieces.
Heat oil in deep saucepan to simmering point. Add the sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.
Add three to four cups of water (quantity can vary according to taste). Bring to boil. Season with salt to taste.
Put in the green vegetables (bredes) and cook for a few minutes only. The green vegetables must be just slightly cooked and still retain their bright green colour. Be careful not to overcook.


Fried Liver

500 grams chicken or ox liver (skinned, cleaned and sliced)
3 tablespoons peanut oil
Tabasco sauce (optional)
1 teaspoon crushed garlic
1 tablespoon oyster sauce
1 tablespoon chopped parsley
half sliced long chillies
(to taste)
2 medium onions cut in half, then sliced
salt and pepper to taste

Skin liver and remove all stringy bits. Cut into half cm (1/4 inch) thick and 5 cm (2 inch) long slices. Marinate the liver in all the ingredients except the oil, sliced chillies, tabasco sauce and onions. Add salt and pepper to taste. Stir well together. Allow to marinate for half an hour.
Place the oil in a deep saucepan, add the liver. Mix well with the oil. Heat up the oil and liver pieces over high heat. When liver starts cooking, reduce heat to medium heat. Add tabasco to taste.
Gently stir fry the liver for approximately ten minutes. When liver starts picking fried colour, put in the sliced chillies and stir fry for one minute. Stir fry gently so as not to break the liver pieces. Add the sliced onions and stir fry until onions become transparent.
Remove from pan and serve hot with rice and bouillon bredes.



Madeleine's recipe : Bouillon Bredes 

Fried Liver

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe