Catikalangu is a traditional Mozambican recipe for a classic accompaniment of a maize meal cake cooked in coconut milk until thick and flavoured with onion, cinnamon and cardamom that's served sliced and chilled. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Catikalangu.
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Ingredients:
500g maize meal
2 coconuts, flesh extracted and grated
sugar, to taste
pinch of salt
1 cinnamon stick, broken in two pieces
seeds from 2 cardamom pods
1 large onion, finely chopped
2 tbsp oil
Method:
Grate the coconut flesh into a bowl then pour over 120ml cold water and 120ml hot water. Stir well with your hands until the liquid becomes creamy the set aside to cool. Strain the coconut flesh through a cloth then wring out to extract all the liquid.
Turn the coconut milk into a pan and heat gently until it thickens to the consistency of porridge. Whisk in the maize meal until smooth and add the cinnamon, cardamom, salt and sugar.
Cook for about 10 minutes more then take off the heat and set aside to keep warm.
Heat the oil in a pan, add the onion and fry for about 6 minutes, or until lightly golden brown. Mix this with the coconut milk porridge, turn into a baking dish and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or the mixture is browned on top and set.
Allow to cool then turn out onto a plate. Chill in the refrigerator over night and serve the following day, sliced as an accompaniment.
