T么 with roselle leaf 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: 500 g edible roselle leaves, sorted and washed
- For the sauce: 200 g tomatoes
- For the sauce: 150 g peeled onion
- For the sauce: 15 g vegetable oil
- For the sauce: 600 ml drinking water
- For the sauce: 10 g food-grade soumbala, crumbled
- For the sauce: Up to 3 g salt, depending on the soumbala
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: Remove tough stalks from the roselle leaves, wash carefully, then weigh 500 g prepared leaves. Roughly chop them. Slice the 150 g onion and chop the 200 g tomatoes.
For the sauce: Soften the onion in the 15 g oil over moderate heat for 5 minutes. Add tomatoes and cook for 10 minutes, stirring without burning the bottom.
For the sauce: Add the 600 ml water, leaves and 10 g crumbled soumbala. Bring to a gentle simmer and cook for about 20 minutes, stirring regularly, until the leaves are tender.
For the sauce: Taste the cooked sauce before adding salt, keeping within the stated 3 g. If needed, adjust with a little hot water or gently reduce while stirring. Divide into four sauce portions. Prepare t么, rice or other accompaniments separately.