Mealie meal por­ridge balls

This South African-in­spired por­ridge dish is some­thing a lit­tle dif­fer­ent and will soon be­come a fam­ily favourite.

YOU Breakfast - - Contents -

SERVES

4

Prepa­ra­tion time: 20 min­utes Chill­ing time: 30 min­utes Cook­ing time: 10-15 min­utes

POR­RIDGE BALLS

500 ml (2 c) stiff cooked mealie meal por­ridge but­ter for fry­ing

SAUCE

1 litre (4 c) amasi or plain yo­ghurt 1 egg, whisked 45 ml (3 T) corn­flour 3 star anise (op­tional) 1 cin­na­mon stick 100 g su­gar straw­berry jam or ex­tra su­gar to serve (op­tional)

1 Por­ridge balls Roll the cooked por­ridge into small balls and chill for about 30 min­utes. 2 Heat but­ter in a saucepan and fry the balls un­til golden. Re­move and set aside. 3 Sauce Mix the amasi or yo­ghurt, egg and corn­flour to­gether and heat in the same saucepan over low heat. 4 Add the star anise, if us­ing, the cin­na­mon stick and su­gar and heat slowly, stir­ring con­tin­u­ously, un­til the mix­ture just comes to the boil and thick­ens. 5 Add the mealie meal balls and heat through. Serve with a lit­tle straw­berry jam or ex­tra su­gar, if us­ing.

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