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Friday 5 december 2008
21:23
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Smoked pork tossed in a spicy tomato sauce
rating :
Ingredients :
(for 4 personnes)-800g smoked pork
-8 small tomatoes
-2 big onions
-Chilies
-Salt and oil
Method :
Cut the smoked pork into small chunks and bring to the boil over a medium heat for 45 minutes.Meanwhile, thinly slice the onions and cut the tomatoes into small pieces.
Drain and pan fry the smoked pork. Next, add the onions and chilies to the pan. Cover and cook over a low heat for a further 3 to 5 minutes.
Add the tomatoes and simmer until the sauce has become smooth.
Serve on a bed of white rice with peas.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
