Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 9

MAKES 4 PORTIONS

Free of:	W	G	Ma	E	Mi	L	So	C+P
•	•		•	•	•	•	•

Nutritional analysis per portion (± 200 ml):
776 kJ	36,1 g CHO	4,1 g protein	1,6 g fat
0,5 g MUFA	0,6 g PUFA	0,5 g SF	2,1 g fibre

500 ml water

± 2,5 ml salt, to taste

350 ml sifted maize meal (180 g)

1.Bring the water and salt to the boil in a saucepan with a lid. Reduce the heat and pour the maize flour into the saucepan with the boiling water, making a heap on the bottom of the saucepan. Do not stir. Cover the saucepan with the lid and simmer for 3-5 minutes.

2.Stir the flour and water with a wooden spoon to form a stiff mixture. Add a little more boiling water to the mixture if it is too stiff. Cover the saucepan with a lid and simmer the porridge slowly for 50 minutes, until cooked. Stir occasionally while cooking.

Will it keep?

This porridge can be refrigerated for up to 24 hours, but freezing is not recommended.