Chili polenta

Directions

1. Pound the chili, cube and onion to a paste in a pestle and mortar.

2. Add 2 tbsp oil to a pan and use to gently fry the chilli paste.

3. Add the tomato puree and fry for 2 more minutes.

4. Add 600ml water and bring to a boil.

5. Lightly season and add the cornflour whilst whisking vigourously until all the lumps are broken and the mixture starts to thicken.

6. Pour the pâté into a greased bowl and allow to cool.

7. Serve in a bowl, accompanied by any gelatinous or glutinous chili-based sauce.

8. To use dip your fingers in the pâté to scoop some of the mixture up.

9. Then dip your fingers in the sauce and eat.

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