Crumbly maize porridge and tomato sauce

Yield: 1 Servings

Measure Ingredient
500 millilitres Water
3 millilitres Salt
700 millilitres Maize meal
3 \N Chopped onions
2 \N 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)
80 millilitres Worcestersauce
30 millilitres Sugar
125 millilitres (half a cup) water
2½ millilitre (half a teaspoon) dry musterd powder
\N \N 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 by japlady@... (Rebecca Radnor) on 1995, .

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