African-Inspired Cornmeal and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the hominy
- 1 garlic clove
- 3 sprigs thyme
- salt
- 200 grams white Cornmeal
- 4 Tbsps olive oil
- For the sauce
- 1 Tbsp Tomato paste
- 2 Tbsps brown sugar
- 2 Tbsps Red wine vinegar
- 400 grams diced Tomatoes (canned)
- 2 Tbsps Worcestershire sauce
- 2 Tbsps Tabasco sauce
- 1 Tbsp sharp Mustard
- salt
- freshly ground peppers
- 2 tsps Lime juice
Preparation steps
For the tomato sauce; Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and dice. Peel the onions, garlic and ginger, and finely chop. Heat the oil in a saucepan. Add the bell peppers, onion, garlic and ginger, and cook until translucent. Stir in the tomato paste and brown sugar, and cook while stirring. Add the diced tomatoes, worcestershire sauce, hot sauce and mustard. Season with salt to taste. Simmer over low heat for 45 minutes, while stirring occasionally. Season with salt, pepper and lime juice to taste.
For the hominy: Bring the broth and 1 liter (approximately 4 cups) of water to a boil in a large pot. Press the garlic and add to the stock along wiht 1 teaspoon of the thyme. Stir in the cornmeal while whisking constantly. Bring to a boil and reduce heat to low. Allow to simmer, while stirring occasionally, until thickened, about 20 minutes. Stir in the oil and season with salt to taste.
