Bouillon tec tec (pipi bouillon)

Bouillon tec tec (pipi bouillon)

Ingredients:
1 kg pipis
2 tablespoons vegetable oil
450 grams can crushed tomatoes
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 medium size onion finely chopped
salt and pepper to taste
1 tablespoon chopped thyme
optional: red chillies finely chopped
3 cups water
2 cups chicken stock
3 tablespoons chopped coriander leaves
1 tablespoon salt

Preparation:
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.
Ideal as an entree. Very good as a pick me up.