Bouillon — An irresistible choice for Ramadan
Having spent my childhood in the UAE, I have very fond memories of Bouillon cubes then commonly called as Chicken stock. Advertisements about these cubes were common on Channel 33, the local English Channel in the Gulf. Almost every household stocked these famous Chicken cubes. The aroma that releases when the chicken cubes are used for cooking, I cannot explain the effect the lingering smell has on my taste buds even after all these years. Memories are for real.
These days the number of bouillon flavours the brand has introduced in the market is numerous and enticing too. You got to see it to believe it.
The latest flavours — Chicken Stock with Natural Herbs and Powder Chicken Bouillon is invigorating. Chicken Bouillon has got the largest number of fan following.
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Most of the dishes prepared during Iftar consist of meat, meat and only meat. Bouillons are added to enhance the smell, flavour, taste and consistency of the dish.
In North Africa, it was found that the seasoning product “Maggi bouillon” helped close the nutrient gap. The bouillons were found to fight iron deficiency. Nestle added in micro nutrients to their familiar small flavouring bouillon and saved many lives.
I am listing few recipes here that are close to my heart. These recipes have bouillon as their ingredient. Rice and Chicken Fatteh my all time comfort food. The flavour is impactful when the sourness of the yogurt and the spiciness of the garlic infused with powder chicken bouillon is mixed. It’s relishing. Another recipe that I can’t forget is a lamb recipe, Coriander Bazella. Lamb unlike chicken has a different taste all together. Peas, parsley and lamb along with bouillon make a melodious composition. Like my mother I prepare dishes with bouillon and I’m sure that my daughter will follow the tradition as well.
Bouillon cannot afford to be missed out in Iftar dishes.
