By Kari Cornell, Peter Thomas
This ebook will enable you deal with your self, your loved ones, and your folks to scrumptious, actual southern African nutrients.
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Additional resources for Cooking The Southern African Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes
2. Heat oil in a medium-sized saucepan over medium heat. Add onion and sauté for about 5 minutes, or until soft and translucent. 3. Add curry powder and minced garlic and cook for 1 minute, stirring to coat onion evenly with curry powder. 4. Stir in sugar, tamarind paste, vinegar, and jam. Cook, stirring constantly, until mixture thickens (10 to 15 minutes). Remove pan from heat. 5. When mixture has cooled completely (about 20 to 30 minutes), pour it over the meat. Cover bowl with plastic wrap and place in the refrigerator to marinate for 1 to 2 days.
Meanwhile, pour milk into a medium bowl. Slowly add æ c. of the cornmeal to the milk, stirring constantly until the mixture has a pastelike consistency. 2. Carefully pour cornmeal mixture from the bowl into the boiling water, stirring to combine. Continue to stir, cooking for 4 or 5 minutes. Add remaining ¥ c. cornmeal, and stir until the porridge thickens and pulls away from the sides of the pan. 3. Use a rubber scraper to scrape porridge into a lightly greased serving bowl. When it’s cool enough to handle, use your hands to shape the porridge into a ball and place it in the center of the bowl.
Allow to cool completely and store in a sealed container for up to 3 weeks. *If you’d prefer soft, breadlike rusks, remove them from the oven at this point. Break them apart while still warm and enjoy them with butter or jam. 32 Makes 24 rusks Preparation time: 20 minutes Baking time: 1 hour and 45 minutes Stiff Porridge/ Oshifima (Namibia) Oshifima is a Namibian version of the cornmeal porridge served throughout southern Africa. In Botswana the dish is called putu, while in Lesotho it is called papa.