Please note that all spoonful measures are flush spoonfuls.
Method:
Wash pipis. Dissolve 1 tablespoon of salt in 3
litres of water at room temperature. Soak pipis in salt water for 2
hours.
Pour out salt water. Rinse pipis and
immediately place in 3 litres of warm water to make pipis open.
Carefully clean and scrub pipis, devein and
remove intestinal tubes. Leave meat attached to shells.
Heat oil in deep sauce pan over medium heat.
Add chopped onions, chopped thyme, garlic and ginger. Stir fry until
onions become transparent. Add crushed tomatoes, stir and allow to
simmer until a thick well blended sauce is formed. Add a little water
if necessary to avoid burning.
Add chicken stock and 2 cups of water (or more
if more bouillon is required). Add half of chopped coriander leaves,
chillies, salt and pepper to taste. Allow to simmer for half an hour.
Add pipis and allow to simmer for 15 to 20
minutes.
Remove from pan and place in serving dish.
Sprinkle with chopped coriander.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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