Optional: 2 fresh or dried red chillies
sliced lengthwise
110 grams canned sardines
2 tablespoons vegetable oil
Method:
Dissolve the tamarind paste in
1/2 cup of hot water. Put aside.
Wash the taro leaves and stems
in cold running water. Using plastic gloves, cut the taro leaves in 2-3 cm
pieces. Cut the stems into 2 cm pieces and carefully remove the stringy bits.
Put 2 tablespoons of vegetable oil in a deep saucepan over medium heat.
When hot, stir fry the crushed garlic, crushed ginger and finely chopped
onion. Cook over medium heat until the finely chopped onion pieces become
transparent. Gradually add the cut taro leaves and stem pieces. Add the
chopped tomatoes. Stir in and reduce the heat to medium low. Add 1 teaspoon
of salt (or to taste) and stir well together. Keep stirring until the
collapsed taro leaves and stems blend in with the chopped tomato pieces. If
necessary add some hot water to stop the taro leaves from burning.
Cover saucepan and allow to cook for 30 minutes or until the taro leaves
are cooked to a creamy consistency and changes to a dark colour. Refer to
photo. Stir at regular intervals and scrape the bottom of the pan with a
wooden spoon to re-incorporate the sticky bits into the mix if necessary.
Watch carefully to make sure the cooking taro leaves and other ingredients
do not stick and burn. Add some hot water if necessary. Stir in the tamarind
paste in hot water. Mix well and allow to cook over medium heat for another
10 minutes.
If the cooked taro leaves and other ingredients
become too watery, you can allow the stew to simmer uncovered over low heat to reduce the water content to
your preference. Optional: Stir in the sliced red chillies and allow to cook
for another 5 minutes.
Drain the canned sardines. Remove the
backbones from the sardines. Just before serving, add the
canned sardines into the taro
étouffée.
Mix well without crushing the sardines.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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