Zimbabwean Cornmeal Porridge with Tomato and Onion Relish

Ingredients

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 4 tomatoes, chopped 4 tomatoes, chopped
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Slowly add the cornmeal to the boiling water while continuously stirring to prevent lumps from forming.
3. 3.
   Reduce the heat to low and cook the cornmeal mixture for about 20-25 minutes, stirring occasionally, until it thickens and becomes smooth. Add salt to taste.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until golden brown.
5. 5.
   Add the chopped tomatoes to the pan and cook until they soften.
6. 6.
   Season the tomato and onion mixture with salt, black pepper, and chili flakes (if desired). Cook for an additional 2-3 minutes.
7. 7.
   Serve the creamy cornmeal porridge in a bowl and top it with the tomato and onion relish.

Treat your ingredients with care...

• Cornmeal — Make sure to slowly add the cornmeal to the boiling water while stirring continuously to prevent lumps from forming.
• Tomatoes — Use ripe tomatoes for the relish to ensure a flavorful and juicy result.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier relish or omit it for a milder version.
• Vegetable oil — You can use any neutral-tasting oil like canola or sunflower oil as a substitute for vegetable oil.
• Onion — Dice the onion finely for a more even distribution of flavor in the relish.

Tips & Tricks

• To achieve a smooth and creamy texture for the porridge, make sure to stir continuously while adding the cornmeal to the boiling water.
• Adjust the consistency of the porridge by adding more water if desired.
• For a richer flavor, you can add a tablespoon of butter to the porridge before serving.
• Serve the porridge and relish hot for the best taste experience.
• Feel free to customize the relish by adding other vegetables such as bell peppers or carrots.

Serving advice

Serve the Zimbabwean Cornmeal Porridge with Tomato and Onion Relish in a large communal bowl, allowing everyone to scoop up portions with their hands. It is traditionally eaten as a main course, but you can also serve it as a side dish alongside grilled meats or vegetables.

Presentation advice

Present the creamy cornmeal porridge in the center of a large bowl and top it with the vibrant tomato and onion relish. Garnish with fresh herbs such as cilantro or parsley for an added pop of color. Serve with a side of fresh salad or steamed vegetables to complete the presentation.