Reunion
Creole Greens
Brèdes
Amaranth greens or other leafy vegetables cooked Creole-style; simmered with garlic, ginger, and chili; a common side dish served with cari and rice; a TasteAtlas-listed must-try; the bredes that are a Reunionese staple.
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Mauritius
Mauritian Chop Suey
Chop suey
Chicken or prawn stir-fried with cabbage, carrot and beansprout in a light cornflour-thickened sauce, eaten over rice in Sino-Mauritian canteens.
Mauritius
Smothered Greens
Touffé brède
Leafy greens — chayote vine, watercress, mustard leaf or pumpkin shoot — wilted with garlic, onion and a little water until they collapse into their own liquor.
Reunion
Stuffed Chouchou
Chouchou Farci
Chouchou (chayote) stuffed with meat and baked; a subtle curcubitaceous vegetable; the gratin of chouchou is also popular; a TasteAtlas-listed must-try; the stuffed chouchou that is a Reunionese specialty.