Bouyon Blan

What we know so far

Bouyon blan, "white broth", is the clear fish soup the Seychelles eats almost daily: chunks of whole fish simmered with onion, garlic, ginger, tomato and herbs, sharpened with bilimbi or lime, often with a vegetable such as ridge gourd (pipangay) or greens. It is called the closest thing the islands have to a national dish. It is eaten as a soup, or ladled over rice as a main course. Rabbit fish (kordonnyen) is the classic choice; most white fish will do, but not tuna or shark.

The draft was written from 4 published sources and holds 13 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting