Fresh seafood or fish, Creole seasoning, onion, garlic, herbs, chilli, lime and local sides as needed.
Bouyon Koko Karang · Seafood
Trevally In Coconut Milk Broth
Discover Trevally In Coconut Milk Broth (Bouyon Koko Karang), a taste of Seychelles. Register free for the full cooking method, local notes and more.
Prepare the ingredients, build the Creole flavour base, cook gently until balanced, then serve trevally in coconut milk broth fresh with local sides or condiments.