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🍽️ African-style cornmeal porridge with spicy tomato sauce

331 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 3 sprigs thyme
• salt
• 200 g white cornmeal
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp brown sugar
• 2 tbsp red wine vinegar
• 400 g chopped tomatoes (can)
• 2 tbsp Worcestershire sauce
• 2 tbsp Tabasco
• 1 tbsp hot mustard
• salt
• pepper (from the mill)
• 2 tsp lime juice

Instructions

1. 1. Wash the peppers thoroughly and remove the seeds. Cut the vegetable into small cubes.
2. 2. Peel the onions, garlic, and ginger. Finely chop all three ingredients.
3. 3. Heat the oil in a pot. Add the onions, garlic, ginger, and peppers. Sauté the vegetables until they become translucent.
4. 4. Stir the tomato paste into the vegetables. Sprinkle the mixture with brown sugar. Continue to sauté everything briefly while stirring constantly.
5. 5. Deglaze the pot with the vinegar. Now stir in the tomatoes, Worcestershire sauce, Tabasco sauce, and mustard.
6. 6. Season the sauce with salt. Let it simmer on low heat for about 45 minutes. Stir occasionally during this time.
7. 7. Taste the finished sauce and adjust with salt, pepper, and lime juice.
8. 8. Bring 1 liter of water to a boil in a pot. Gently crush the garlic. Add the bruised thyme sprig and 1 teaspoon of salt to the water.
9. 9. Slowly sprinkle the cornmeal into the boiling water in a thin stream. Immediately and continuously whisk it with a wire whisk.
10. 10. Let the mixture come to a boil once. Reduce the heat to the lowest setting and let the porridge swell for about 20 minutes.
11. 11. Stir the porridge occasionally while it cooks.
12. 12. Finally, stir the oil into the porridge. Season it with salt.

Nutrition per serving

• kcal: 331
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 49 g