Yield: 1 Servings
|700 millilitres||Maize meal|
|2||Chopped fresh tomatoes (up to 3)|
|1 cup||(250 ml) tomato sauce (I think you call it ketchup in the USA)|
|80 millilitres||Vinegar (one third of a cup)|
|125 millilitres||(half a cup) water|
|2½ millilitre||(half a teaspoon) dry musterd powder|
|Salt and pepper to taste|
Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the saucepan . Put on the lid and allow to simmer until a "skin" has formed around the maize meal. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done. Stir once or twice to break the lumps. (It takes about 30 - 40 minutes, but I'm not sure how long it will take over there.) TOMATO SAUCE: Saute 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following: Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water.
Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .