Crumbly maize porridge and tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | millilitres | Water |
| 3 | millilitres | Salt |
| 700 | millilitres | Maize meal |
| 3 | Chopped onions | |
| 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) |
| 80 | millilitres | Worcestersauce |
| 30 | millilitres | Sugar |
| 125 | millilitres | (half a cup) water |
| 2½ | millilitre | (half a teaspoon) dry musterd powder |
| Salt and pepper to taste | ||
Directions
TOMATO SAUCE
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, .