Pwason Griye and Bouyon Bred (Seychelles)

Name: Pwason Griye and Bouyon Bred (Seychelles)
Cook time: PT60 MinutesM
Yield: Feeds 2 serving(s)

60 Minutes

Feeds 2

This dish is a must-try for seafood lovers and anyone looking to savour the taste of Seychelles! This dish showcases the rich culinary heritage of the islands, featuring fresh, local ingredients that reflect the beauty of the Indian Ocean. Pwason Griye features fresh fish, typically Red Snapper but is generally more expensive and Bouyon Bred, is a hearty herb soup that often includes ingredients like drumstick leaves, amaranth, or morning glory. A huge thank you to Chloe René for assisting me with this recipe.

Ingredients: Pwason Griye

1Kg Red Snapper, de-scaled and cleaned

20g ginger

6 Cloves of garlic

1 medium brown onion

1 tsp tomato paste

15g flat leaf parsley

6g thyme, de-sprigged

1 Tbsp dark soy sauce

2 Tbsps light soy sauce

1/2 Scotch Bonnet

1 Small Tomato

10 curry leaves

1 Large Banana Leaf

Salt

Black pepper

Lasos Kreol

3 Tomatoes, cut in into wedges

2 Brown Onions, finely sliced

3 Sprigs of Thyme, picked

15g Flat Leaf Parsley, finely chopped

1 Lime

Fish juices from the cooked snapper

Bouyon Bred

200g Drumstick/Moringa Leaves (bred mouroum) or morning glory (bred lanmar) or 200g Amaranth Leaves (bred payater)

1 Thumb-size Piece of Ginger

4 Cloves of Garlic

1 White Onion

1 Bouillon Cube (like Maggi)

Step 1: Pwason Griye

Preheat the oven to 180°C (350°F)

Step 2

Score the fish at an angle, being careful not to cut all the way through. Season it generously with salt, ensuring it is well-coated inside and out.

Step 3

In a blender, combine all the remaining ingredients, except the banana leaf, with 2 tablespoons of oil. Blend until a smooth paste forms. Rub the paste generously over the entire fish, both inside and out, ensuring the cavity and each cut are well-filled with the marinade.

Step 4

If you have a gas stove, turn the heat to high and quickly pass the banana leaf over the flame until it becomes bright green, glossy, and pliable. If you don’t have a gas stove, wet the banana leaf with water and place it in the oven for 2-3 minutes until it turns bright green.

Step 5

Allow the banana leaf to cool, then wrap the fish in it. Place the wrapped fish in a baking tray and seal it with foil.

Step 6

Bake in the oven for 30-45 minutes, or until the fish is fully cooked.

Step 7: Lasos Kreol

Heat a frying pan over medium-high heat. Once hot, add the onion and cook for 4-6 minutes, or until softened.

Step 8

Next, add the tomato and thyme, reduce the heat to medium, and cook for 6-8 minutes until softened but still tender.

Step 9

Once the fish is done cooking, pour its juices into the tomatoes along with the parsley. Bring the mixture to a boil, then remove it from the heat. Season with salt, pepper, and lime juice to taste.

Step 10: Bouyen Bred

Remove the leaves from the drumstick or amaranth stems, or roughly chop the morning glory into 3 cm pieces.

Step 11

Place a saucepan over medium-high heat and add a drizzle of oil. Once hot, add the ginger, garlic, and onion, and stir-fry until softened and lightly browned.

Step 12

Add 800 ml of water to the mixture along with the bouillon cube. Bring it to a boil and let it simmer for 10-15 minutes until infused. Strain the mixture to remove any solids.

Step 13

Return the strained liquid to the saucepan and add the drumstick leaves, morning glory, or amaranth leaves. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the leaves are wilted. Taste and season with salt and pepper as needed.