Bouillon tec tec (pipi bouillon)

This recipe includes pipis, small saltwater clams which live in the Pacific. A good substitute would be clams, razor clams or cockles. The recipe was submitted by Clancy Philippe for Cook the Commonwealth. Madeleine and Clancy Philippe have written articles and contents for numerous magazines, food guides and reviews on Mauritian Cuisine, such as the “Foods and Drinks” section of the Lonely Planet Guide to Mauritius, Rodrigues and Seychelles. Their web site “Recipes from Mauritius” broke new ground in 1994 and was the first web site ever created to promote Mauritian Cuisine. It has since sustained its number 1 Google rating. They have also assisted in the compilation of Mauritian food related articles published by various writers and marketing agencies. They have also researched the original recipes from which many of today’s Mauritian dishes originated from. This has led to many interesting discoveries in relation to the close and emotional relationship between the settlement history of Mauritius and the evolution of Mauritian Cuisine. This emotional relationship is important as there is nothing like good Mauritian food on the table to bring Mauritians together, wherever they may be worldwide. Since Madeleine’s passing in 2011, Clancy co-wrote with the help of Madeleine’s recipe notes, the Gourmand “Best in the World” Award winning book “Best of Mauritian Cuisine”. This book has enjoyed enormous success and is now distributed and sold worldwide.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash pipis

Step 2

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.

Step 3

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.

Step 4

Heat oil in deep sauce pan over medium heat. Add chopped onions, chopped thyme, garlic and ginger. Stir fry until onions become transparent.

Step 5

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.

Step 6

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

Step 7

Add pipis and allow to simmer for 15 to 20 minutes.

Step 8

Remove from pan and place in serving dish. Sprinkle with chopped coriander. Ideal as an entree. Very good as a pick me up.

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