One side portion of firm East African maize porridge, adapted with finely ground yellow cornmeal and shaped into a small dome.
0.5 cupCornmeal
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
0.75 cupWater
Bring all the measured water to a boil in a very small heavy saucepan. Whisk in 20 g of the cornmeal in a thin stream and cook for 1 minute until smooth. Keep the remaining 40 g cornmeal ready beside the pan.
Lower the heat and add all the remaining cornmeal gradually, switching to a sturdy wooden spoon. Cook for 10-12 minutes, repeatedly pressing the dough against the pan and folding it over, until smooth, firm and free of a raw cornmeal taste. Keep the heat low enough to avoid scorching.
Cover and cook on the lowest heat for 3 minutes. Take off the heat, shape the whole mass into a small dome with a water-dampened spoon and turn onto one plate. Rest for 2 minutes and serve the whole dome warm as one starch side portion; stew and greens are not included.