Optional:
500 grams of taro leaves (bredes songes)
1 or 2 cloves
1 tablespoon
crushed cumin seeds
1/2 teaspoon
turmeric powder
1 teaspoon
crushed black pepper
4 tablespoons oil
2 chopped onions
Please note that all spoonful measures are flush spoonfuls.
Method:
Boil the dholl in half litre (500 ml)
of the water with a little salt and the turmeric powder. Allow to boil
until cooked to a fine creamy consistency. Strain and keep liquid in a
container.
Optional (if available): Boil the
taro leaves in half litre (500 ml) of water until a puree is obtained.
Crush and blend well. keep aside.
Heat oil, fry chopped onions for a
minute. Add the dholl liquid, the taro leaves mixture and the tamarind
sauce. Allow to cook for five minutes. Add half litre of water (500
ml) and all remaining ingredients. Stir well so that all ingredients
are well mixed and blended.
Reduce heat and allow to simmer to a
bouillon for fifteen minutes. Add remainder of water (1 - 1.5 litres)
and allow to simmer again for one hour.
Serve hot and enjoy. Sprinkle with
chopped coriander leaves.
Optional: You may also add other
ingredients such as prawns, chicken bones, crabs at stage 4 to add
more taste to the rasson.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
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