Recipe - Sadie Kendalls Creme Fraiche Corn Chowder

2 One half l Water
1 kg White maize flour or rapoko;
(red millet flour)
; or ordinary millet
; flour

Bring 1.5l of the water to the boil in a heavy based saucepan with a long
handle for easy handling. Mix half the flour with the remaining cold water
to form a smooth paste.

Add this paste to the boiling water, stirring vigorously to avoid lumps,
until it boils again. Cover and continue to boil for 5 minutes.

Gradually add the remaining flour, one quarter at a time, stirring
thoroughly and firmly until the whole mixture thickens. You need a firm
wrist as the mixture thickens, the porridge gets firmer and more
difficult to stir.

Reduce the heat, cover the pan and cook for another 3 minutes.

Wet a small bowl with cold water and use the wet bowl to form the mixture
into individual portions. Alternatively, you can serve the Sadza as one
large family meal. Serve hot with vegetables and stew or roast meat or fish
with the gravy of your choice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.