T么 with peanut 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: 300g peanut paste
- For the sauce: 500g mutton or beef
- For the sauce: 2 tomatoes
- For the sauce: 2 onions
- For the sauce: 3 cloves garlic
- For the sauce: 1 eggplant
- For the sauce: Sorrel or spinach leaves
- For the sauce: 2 tablespoons tomato paste
- For the sauce: 1 Maggi cube
- For the sauce: Fresh chili
- For the sauce: Oil
- For the sauce: Salt
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: Saut茅 the meat with chopped onions and garlic.
For the sauce: Add crushed tomatoes and tomato paste, simmer for 30 minutes.
For the sauce: Dilute the peanut paste in warm water.
For the sauce: Add the diluted peanut paste to the meat and mix.
For the sauce: Add the chopped eggplant and leaves, season.
For the sauce: Simmer over low heat for 30 minutes, stirring regularly.
For the sauce: Serve with t么, rice, or fonio.