Welcome to today’s Recipe Wednesday. We hope you have enjoyed (and tried some of) our recipes so far. This week we are on the beautiful island of Mauritius, situated on the Indian Ocean, two thousand kilometres from the African continent. The cuisine of Mauritius is like its people; it is a mixture of cultures, spices and definitely worth a try. From English bacon and eggs to Indian beef curries, there’s something that will wet your taste buds.

tripe

Today we will be cooking Lima beans and tripe curry, so out with your cooking tools, let’s go.

Cooking time: 60 minutes

Serves: 4

Ingredients:

375 grams Lima beans

1kg honeycomb beef tripes (Tripe is a meaty part of the stomach of most farm animals but mostly taken off cows)

4 tbsp curry powder

4 tbsp chopped coriander leaves

7 carri poulet (bay leaves)

4 cloves

450 grams chopped tomatoes (canned)

Salt & Pepper to taste

1 medium onion, chopped

1 tsp crushed ginger

1 tsp garlic

 

Cooking method:

First, soak the Lima beans in cold water for half an hour.

Cut the beef tripes into small pieces.

Into a casserole pan, add a litre of water. Pour in the strained Lima beans, cloves and the beef tripes. Boil and simmer until Lima beans and tripe are tender. Adjust time settings to your preference to ensure both Lima beans and tripe are tenderly balanced.

Once satisfied with tenderness, remove pan from cooker and set aside.

To another casserole pan, heat two tablespoons of oil. Add the onions, garlic and ginger until soft. Now add the chopped tomatoes, bay leaves and half of the coriander leaves. Stir well until ingredients are soft and a creamy consistency.

Now add curry powder to the sauce and stir. Simmer for five minutes.

Add the lima beans with tripe into the curry mixture. Do not strain it. Add it with the stock. Allow it to simmer for thirty minutes but stir regularly to avoid it burning at the bottom of the pan.

Cook until your desired consistency. If the sauce is too thick, add a bit of hot water until satisfied. Add salt and pepper to taste.

Pour into a serving plate and add the remaining coriander leaves. Serve with hot basmati rice or potatoes.

tripe-(1) Padengi-Ghassi-(2)---1 potato-beans-curry1 mauritian-lima-beans-curry-600-h

Credit: www.cjp.net

Feel free to email us at [email protected] on what you think or share your creative cooking food ideas.

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Miriam Chiazor

Miriam Chiazor

Content Editor
Miriam is the cornerstone of content planning, fiercely dedicated to resolving the critical issues of the day. She loves a good challenge, thrives on deadlines, pressure and learning new things.
Miriam Chiazor
Miriam Chiazor
Miriam Chiazor

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