3 md Zucchini
6 sm Linked sausage
1/2 ts Cayenne
1/4 c Peanut oil
3/4 ts Anise seeds
3/4 c Water
1 ts Turmeric
1 ts Cumin
1/2 ts Paprika
1 ts Fresh cilantro; chopped
- fine
3 cl Garlic
1/4 c Tomatoes; peeled, seeded
- and diced
Salt
Trim off the ends of each zucchini. Cut the center portions of each
zucchini into 2" lenghts. Cut the remaining ends into 1/2" rounds.
Using a knife or a melon baller, hollow out the centers of each
length of zucchini. The hollowed-out portions should be just large
enough to hold 1 small link of sausage; reserve the hollowed-out
pulp.
Roll the link sausages in the cayenne.
Heat the oil in a skillet and add the sausages. Cook, turning
often, until browned and cooked through. Sprinkle with anise seed,
coating the sausages evenly.
Stuff 1 sausage inside each piece of zucchini. Put the stuffed
pieces back into the skillet. Add the small zucchini rounds and
hollowed-out pulp.
Combine the water, turmeric, cumin, paprika, coriander, garlic,
tomato, and salt to taste and pour over the zucchini. Cook, turning
the zucchini pieces, about 5 minutes. Cover closely and continue
cooking 30 minutes. Turn the pieces often in the cooking liquid so
that they cook evenly. If, as the zucchini cook, the water becomes
too little, add up to 1/2 cup more. When ready, the zucchini should
be very tender and the sauce cooked downed to about 1/3 cup.
Remove and discard the garlic cloves. Serve hot or cold.
