Makes 6 servings (557 g per serving)
• 4 cups water • 2½ cups cornmeal
Boil water, then stir in cornmeal. Simmer until mixture is thick and water is absorbed. Stir often to prevent burning. Shape the mixture into round balls, one for each person.
• 1 small onion, finely chopped • 1 green pepper, finely chopped • 4 tablespoons FAIR TRADE olive oil • 1 teaspoon curry powder • 1 teaspoon salt • ¼ teaspoon black pepper • 1 tomato, chopped • Two 16-ounce cans kidney beans • 3 cups unsweetened coconut milk
In a large pot, sauté onion and green pepper in oil until soft. Add curry powder, salt, black pepper and tomato. Simmer for 2 minutes, add beans and stir. Add coconut milk and simmer for 10 minutes on low heat. Serve with Ugali.
Now that you’ve prepared this simple meal, watch how they prepare it in Tanzania. Matt Swain of EWTN is your host.