So, verehrte KuMi-Gemeinde. Verzeihung das es etwas länger gedauert hat, aber hier kommt das versprochene Mahl:
Sadza - Weißer Mais (Zimbabwe u. südliches Afrika)
Sadza:
4 cups water
1 teaspoon kosher salt
2 1/2 cups white cornmeal
1. Pour three cups water and the salt into a large pot and bring to a
boil. Combine 1 1/2 cups of cornmeal with the water, stir well and set
aside.
2. Reduce heat of boiling water to medium low and add the cornmeal
and water mixture, stirring constantly. Cook for two to three minutes.
3. Slowly shake in the remaining cornmeal, mixing all the while. Stir
constantly as the mixture begins to thicken and pull away from the pot,
approximately one minute. Immediately transfer to a separate bowl and
use a wooden spoon to shape it into a round shape. Allow the sadza to
cool slightly, then carefully use your hands (wet them if necessary) to
pull off bits of the sadza, shape if desired, and serve with the stew.
Chicken Stew:
2 yellow onions, diced, divided
2 tablespoons fresh minced ginger, divided
3 cloves garlic, minced
3 pounds vine tomatoes, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, plus 1/4 teaspoon to season the chicken
1 1/2 teaspoons chili powder, plus 1/4 teaspoon to season the chicken
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon to season the chicken
2 pounds chicken thighs, boneless and skinless, cut into 1″ pieces
1/4 cup chopped fresh parsley
1 bunch scallions, chopped
Vegetable oil
1. Coat a large, shallow pan with about two tablespoons of oil over
medium high heat. Once hot, add two-thirds of the garlic to the pan and
cook for about one minute. Toss in three-quarters of the onions and
two-thirds of the ginger, cooking until the onions turn translucent,
approximately 3-5 minutes.
2. Turn the heat up to a high flame and stir in the cayenne, black
pepper, chili powder and salt. Cook another 2-3 minutes. Add the
tomatoes and cook for 10-15 minutes, mashing them down every once in a
while. Reduce the heat to low and simmer another 10-15 minutes,
continuing the mash the tomatoes.
3. While the tomatoes cook down, pull out a separate, heavy pot. Coat
the bottom with another two tablespoons of oil. Once hot, toss in the
remaining onions, ginger and garlic and cook until the onions have
turned translucent, approximately 2-3 minutes. As the onions and
seasonings cook, season the chicken with the extra black pepper, chili
powder and salt. Add the chicken to the pan and brown for approximately
3-4 minutes. Turn off the heat and set aside.
4. After the tomatoes have stewed, carefully scrape them into the
cooked chicken. Add one cup of water, turn the heat to low and cover.
Simmer for 20-25 minutes. Stir in the parsley and scallions and cook
another 5 minutes.
Quelle
Guten!
