Ugali – corn porridge with pork neck and sauce

Ingredients for 5 servings:

• 700 g pork neck
• 1 large onion(s), red
• ½ bunch carrot(s)
• 4 tomatoes
• 1 pack of tomatoes, pureed, approx. 680 ml each
• 100 ml cream
• Salt
• possibly pepper
• Oil for frying
• 500 g corn flour
• 1,200 ml water
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the pork neck into bite-sized cubes, slightly smaller than you’d expect for goulash. Finely dice the onion, grate the carrots, and dice the tomatoes. Bring the water to a boil in a large pot with a teaspoon of salt and stir in the flour. Reduce the heat and simmer until thick, stirring frequently. Meanwhile, brown the meat in the oil. Add the onions and fry. Add the carrots, sauté briefly, and deglaze with the tomatoes and passata. Add the cream and simmer for a few minutes. Season the meat with salt. If you like, you can also add a little pepper, but this is not necessary. Serve with the corn porridge.