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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Bouillon Tec Tec
(Pipi Bouillon) Share 
Air Mauritius
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    1. 1 kg pipis

    2. 2 tablespoons vegetable oil

    3. 450 grams can crushed tomatoes

    4. 1 teaspoon crushed garlic

    5. 1 teaspoon crushed ginger

    6. 1 medium size onion finely chopped

    7. salt and pepper to taste

    8. 1 tablespoon chopped thyme

    9. optional: red chillies finely chopped

    10. 3 cups water

    11. 2 cups chicken stock

    12. 3 tablespoons chopped coriander leaves

    13. 1 tablespoon salt

bouillon tectec

Please note that all spoonful measures are flush spoonfuls.


  1. Wash pipis. Dissolve 1 tablespoon of salt in 3 litres of water at room temperature. Soak pipis in salt water for 2 hours.
  2. Pour out salt water. Rinse pipis and immediately place in 3 litres of warm water to make pipis open.
  3. Carefully clean and scrub pipis, devein and remove intestinal tubes. Leave meat attached to shells.
  4. 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.
  5. 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.
  6. Add pipis and allow to simmer for 15 to 20 minutes.
  7. Remove from pan and place in serving dish. Sprinkle with chopped coriander.
  8. Ideal as an entree. Very good as a pick me up.
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