T么 with okra sauce
馃嵅 This recipe combines maize t么 and its sauce, listing ingredients for both.
Ingredients
- For the t么: 300 g food-grade maize flour
- For the t么: 1200 ml drinking water
- For the t么: 2 g salt
- For the sauce: 700 g fresh okra
- For the sauce: 2 onions
- For the sauce: 2 ripe tomatoes or 2 tbsp tomato paste
- For the sauce: 1 tbsp soumbala
- For the sauce: 2 tbsp peanut oil
- For the sauce: 1 whole chili pepper, optional
- For the sauce: 750 ml water or unsalted broth
- For the sauce: Salt, in moderation
- For the sauce: Smoked fish or cooked meat, optional
Preparation
For the t么: Mix the 300 g flour with 400 ml cold water until even, with no dry lumps.
For the t么: Bring the remaining 800 ml water to a gentle simmer in a heavy-bottomed saucepan. Stir the cold mixture again and gradually pour it into the hot water while stirring.
For the t么: Lower the heat. Work the paste with a spatula for about 25 minutes, scraping the bottom and folding the mixture; use a longer time if required by the flour packet. If needed, gradually adjust with a little hot water.
For the t么: Incorporate the 2 g salt. Check that the paste is cooked and supple, then divide into four portions. Prepare the sauce separately.
For the sauce: 馃敧 Wash the okra, dry it, then cut it very finely; keep stems and damaged parts aside.
For the sauce: 馃敟 Saut茅 the onions in oil without burning them, add tomato and soumbala, then cook until the base smells fragrant.
For the sauce: 馃嵅 Pour in hot water, add the whole chili pepper and optional protein; let simmer for ten minutes.
For the sauce: 馃 Add the okra, stir regularly over medium-low heat for 20 to 25 minutes: the mucilage should bind the sauce without sticking to the bottom.
For the sauce: 鈿栵笍 Adjust water, salt only at the end, remove the chili pepper, and serve hot with a cereal base.