Maize porridge

Directions

1. In a mortar, pound together the chilli, onion and garlic to form a smooth paste.

2. Heat the oil in a pan, add the garlic paste and fry for about 4 minutes, or until the ingredients are soft and aromatic.

3. Take off the heat and set aside.

4. Bring the water to a boil in a saucepan and stir in the fried garlic and onion mix.

5. In the meantime, take 100g of the cornmeal and mix with a little water to form a paste.

6. Pour this into the boiling water, stirring constantly and mix until smooth.

7. Re-cover the pot and cook for 15 minutes.

8. After this time work in the remaining cornmeal a little at a time, stirring until sooth after each addition.

9. Continue cooking, stirring constantly until the amiwo has thickened to your liking (this can be either a soft porridge or you can cook until the mixture is thick enough to come away from the sides of the pot).

10. Typically the mixture is cooked for about 10 minutes.

11. If the amiwo is thick, shape into balls and serve to accompany your favourite stew. Otherwise serve the amiwo in a bowl.

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