Corn Porridge and Spicy Tomato Sauce from Africa

Ingredients

• 1 Garlic clove
• 3 sprigs thyme
• Salt
• 200 g white corn flour
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 2 tbsp brown sugar
• 2 tbsp Red wine vinegar
• 400 g diced tomatoes (canned)
• 2 tbsp Worcestershire sauce
• 2 tbsp Tabasco
• 1 tbsp sharp mustard
• Salt
• pepper (ground)
• 2 tsp lime juice

Instructions

1. 1.

   Wash, trim and dice the bell pepper. Peel and finely chop the onions, garlic, and ginger. Heat oil in a pot and sauté the onions, garlic, ginger, and pepper until translucent. Stir in tomato paste, sprinkle with brown sugar, and cook briefly while stirring. Deglaze with vinegar, add tomatoes, Worcestershire sauce, Tabasco, and mustard, then stir. Season with salt and simmer gently for about 45 minutes, stirring occasionally. Finish with salt, pepper, and lime juice.

2. 2.

   Bring 1 l water to a boil in a pot. Smash the garlic and add the discarded thyme stems and 1 tsp. Pour in corn flour while continuously whisking with a wooden spoon. Bring to a boil, then reduce to low heat and let thicken for about 20 minutes, stirring occasionally. Finally stir in olive oil and season with salt.