Heat up half cup
of oil in deep frying pan. When oil is ready, fry black pudding
pieces in batches until crusty on the outside, but moist inside
without burning. Take care not to break the black pudding
pieces.
Remove fried
pieces of black pudding, drain surplus oil and place on
absorbent kitchen paper.
Discard all oil in frying pan except for two
tablespoonfuls. Heat oil over medium heat. Add ginger, garlic,
onion and thyme. Mix well and stir fry until chopped onion
pieces become transparent.
Add crushed
tomatoes. Mix well and allow to simmer. Stir occasionally and
allow to cook until sauce is well blended and cooked. Add salt
and pepper to taste.
Stir in half cup
of water. Allow to simmer again. Add the fried black pudding
pieces. Gently stir into the sauce without breaking the black
pudding pieces. Allow to simmer for five minutes.
Remove gently and
carefully place in serving dish.gently. Sprinkle with the
chopped parsley.
Serve hot and eat
with bouillon bredes, rice and red (or black) lentils or better
still with rice and fricassee giraumon (pumpkin).
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