Monday, 28 April 2014

Corncakes and Salsa

2.1/2 cups of water
2 cups of Masa Instantanea - precooked yellow maize meal (as above pic.)
salt and pepper to taste
1 small tin of sweetcorn - drained - (if wanted - otherwise make them 'plain')
amount of grated cheese - to own taste (cheddar or similar)
Corn oil for frying

Pour the water into a large bowl and add the maize meal, stir, then add the cheese and sweetcorn.
Stir well to combine, and as you stir, it will thicken.
Leave for about 5-10 mins. and stir again.
It should be a thick enough consistency to be able to roll (a rounded dessertspoonful) into a ball, flatten out a little and fry in hot corn oil.
Don't try and turn them over until one side is done -
when ready, lift around the edges slightly, and turn over using a flat, heat-resistant spatula.
Cook until golden, and drain on kitchen paper.

Ingredients for Salsa:

4 medium tomatoes, seeded and chopped (2 cups)
1 medium red onion, chopped finely (1/2 cup)
1/2 cup chopped green Pepper (1/2 medium)
1/2 cup chopped fresh corriander
2 tablespoons lemon juice
1 tablespoon lime juice
1 large jalapeƱo chile, seeded, finely chopped (2 tablespoons)
Mix all the ingredients together in a non-metallic bowl - (glass, pottery)
- refrigerate and leave to 'blend' for a short time.

 Recipe for Sweet Potato Cornbread

No comments: