This Indian Recipe Makes ± 4 Molds
Hard Porridge is also known as Sangiti, Sangetti or Kali in South African Indian homes. Growing up, I referred to it as Kali. Hard porridge is made from maize flour.
Mealie-meal or mielie meal is a moderately coarse flour (substantially coarser than cornflour or cornstarch) produced using maize which is known as mielies or mealies in Southern Africa, from the Portuguese milho.
This hard porridge is often shaped into a ball & served with curries, but most especially fish curry. I simply cannot eat fish curry without Kali.
Hard Porridge Ingredients:
- 3 cups boiling water
- 2 cups mielie meal (maize meal)
- 1 teaspoon of salt
- 1 tablespoon butter
- Add water to a thick based, medium sized pot & bring to a boil.
- Add in the butter & salt.
- When the butter has melted, lower the heat & gently pour in the mielie meal (maize meal), making sure it is in the center of the pot. I have used the Nyala brand but you’re welcome to use whichever brand you desire.
- Do not mix the contents. Allow for it to simmer as is until the water begins to change colour,
- As soon as you see a change in colour, mix thoroughly using the handle of a wooden spoon.
- Allow for the mixture to cook on low, mixing every 2-3 minutes. Cook for ± 10 minutes.
- Once the porridge is cooked, allow to cool until manageable to touch.
- Divide the mixture into 4 equal portions & begin shaping each portion using the palm of your hands into a ball like shape.
- The Hard Porridge balls can also be stored in a container & can be refrigerated for up to a week.
- Re-heat them in a microwave when serving.
- Goes well with Fish curry.
- Also goes well with Fish Roe Chutney.