500 grams
corned silverside (viande salee)
(alternatively use bacon pieces)
1 medium chopped onion
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 medium tomatoes chopped
1/2 tablespoon chopped
thyme
1/2 tablespoon chopped
parsley
Brêdes
Martin leaves (quantity as desired)
4 cups water
2 tablespoons vegetable
oil
Salt and pepper to taste
Method:
Peel manioc and
cut in half lengthwise. Remove strings in the middle and cut
into bite sizes (2 cm cubes).
Cut corned
silverside into 2 cm cubes. Wash in running cold water several
times to remove surplus brine. Drain and pat dry with kitchen
paper. Set aside.
Heat oil in
pressure cooker casserole pan. Allow to reach frying temperature
and add corned silverside pieces. Stir fry until light golden
brown in colour. Add chopped onion, thyme, parsley, garlic,
ginger and stir fry until onion pieces become transparent. Add
chopped tomatoes and cook until well blended with the other
ingredients. Stir occasionally to avoid the corned silverside
burning.
Add the manioc
pieces. Stir in with the other ingredients and add 4 cups of
water (quantity may need to be adjusted later depending upon the
dryness of the manioc pieces). Stir once more to blend
everything together. Close pressure cooker and allow to pressure
cook for ten minutes.
Reduce pressure
after ten minutes. Remove lid from pressure cooker. You may
carefully add a little hot water at this point to reach desired
consistency. Check if manioc is tender. If not, cover again and
cook for a little longer. When manioc is nice and tender, add brêdes Martin leaves and stir into the manioc pieces. Simmer on
low heat, with no lid on, for another five minutes. Stir
occasionally to ensure that manioc pieces do not stick to bottom
of pan.
Serve into
individual dishes. Enjoy on its own, with a little hot piment
ecrasee (hot chilli paste).
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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