KATSAMAKI

Ingredients

3 kg of fine corn flour, sifted180 g of fine corn flour, sifted
5 kg of water350 g of water
½ kg, chopped or mashed onion (optional)½ coffee cup of chopped or mashed onion (optional)
2 kg oil1 coffee cup of oil
a little salt if you want it salty; otherwise a little sugar or honey if you want it neutrala little salt if you want it salty; otherwise a little sugar or honey if you want it neutral

Execution

1.In a pan, fry the onion in the oil until it turns blond.
2.Add the water and salt
3.Once it starts to boil, add the cornflour little by little, a little at a time, and stir constantly with a wooden spoon.
4.We are careful not to clump and stick.
5.When all the liquid is absorbed and you have a velvety texture, lower the heat and continue stirring until the mixture is well cooked.
6.If necessary, add a little more water.
7.At the end, the spoon should stand upright in the mixture.
8.Remove from the heat and cover the pan with a towel for half an hour to soften it.
9.Tip:
10.The katsamaki was and is called "The food of the tenure". It is a hearty and very powerful porridge made of water and cornmeal.
11.They used to be eaten for breakfast before work or as a snack or supplement at any time to satisfy their hunger.
12.It is served in moulds or with free spoons and is preferably eaten hot and with various variations of salty or sweet.
13.When boiled without salt it is eaten garnished with honey or sugar and cinnamon or petimezi or a spoon sweet.
14.When boiled with salt it is eaten with a slice of cheese, or various cheese or various meat broths and spices of our choice, garnished on top.
15.Instead of oil you can use butter and instead of plain water you can add a small amount of milk. This gives us the option of eating it fasted or flavoured, preferably.
16.Be careful not to cover it with the lid but with a towel because it will release a lot of liquid and become waterlogged.
17.The important thing is to boil the cornflour well so that it doesn't smell like flour!
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