Bouillon Brede & Chicken Liver for the little ones

The recipe of the day is a typical Mauritian dish adapted for your little one.

We will do bouillon brede chouchou and fried chicken liver. For those who are wondering what are those ingredients, let’s havea  closer look:

Bouillon Brede Chouchou

The chayote in English or Christophine in French, the end shoots are edible. The bouillon brede is very popular in Mauritius where those leave are simply cooked with some chopped onion, ginger/garlic paste, salt and some water. There are different leaves that we can use same method such as brede cresson.

Chicken Liver

This might not be the most attractive thing when you think about it but once cooked, it will look like minced meat and full of nutrients. Check LIVESTRONG article:

Calories and Protein

Chicken liver is a complete protein because it contains all of the essential amino acids, which are those that your body cannot produce.

Amino Acids

According to the World Health Organization’s recommendations for a 175 lb. adult, one serving of chicken liver provides over 100 percent of the minimum daily requirement for phenylalanine.

Vitamins

One serving supplies more than 100 percent of the DRI for vitamin A and four of the B vitamins — folate, pantothenic acid, riboflavin and B12.

The recipe:

Let’s see the step by step recipe pictures:

Print Recipe

Bouillon Brede & Chicken Liver for the little ones

Course

Main Dish

Cuisine

Mauritian

Servings

Ingredients

• 1/2 cup Rice
• 1 handful Brede chouchou
• 1 small Onion
• 1/2 tsp Ginger/Garlic
• Chicken Liver
• salt For kids more than 1 year old
• Water For cooking rice
• 1/2 tsp Oil

Course Main Dish Cuisine Mauritian Servings Ingredients 1/2 cup Rice 1 handful Brede chouchou 1 small Onion 1/2 tsp Ginger/Garlic Chicken Liver salt For kids more than 1 year old Water For cooking rice 1/2 tsp Oil

Instructions

1. Clean the brede chouchou (chayote end shoots) by removing the thick threads of the shoots. Wash properly.

   
2. Clean your chicken liver by washing several times.

   
3. Cut the chicken liver in small pieces for faster cooking and it will also be easier to shread them (like minced meat). Add some ginger/garlic paste to marinate.

   
4. Cook your rice in plain water. Once your rice is done, set aside both the rice and the water.

   
5. In a cooking pan, add some oil and chopped onions. Let it cook on slow flame and add the ginger/garlic paste. Do not let the mixture burn. Allow to cook for 2 mins.

   
6. Add the rice and water in the pan.

   
7. Add the brede chouchou (chayote end shoots). Let cook for 5 minutes.

   
8. Blend the rice to the consistency your little one prefers.

   
9. In a pan, add some oil and put the chicken liver marinated in ginger/garlic paste.

   
10. Let the chicken liver cook until well done.

    
11. This is how the chicken liver looks like when done. You can crush the meat in small pieces.

    
12. The chicken liver to be served on the rice mixed with the bouillon brede.

    

Recipe Notes

Always consult your pediatrician before giving new ingredient to your baby.