- 2 tbs olive oil
- 2 onions, coarsely chopped
- 1 green sweet pepper, diced
- 1 red sweet pepper, diced
- 4 cloves of garlic, finely chopped
- ½ tsp chilli powder
- 1 tbs cumin powder
- 1 tbs oregano
- 1 tsp cinnamon
- 2 tins of peeled tomatoes (approx. 400 gr), diced
- juice and zest of 1 lemon
- 1 tbs jalapeno peppers (to taste), coarsely chopped
- 2 tins of black & kidney beans, drained and rinsed
- 1 small tin of maize
- 50 gr extra pure chocolate (at least 75%), coarsely chopped
- sea salt & black pepper, freshly ground
- 1 bunch of coriander
- 150 gr fine polenta or maize meal
- 60 gr flour
- 5 tsp baking powder
- Large dash of salt
- 2 large eggs, beaten
- 300 ml buttermilk
- 100 gr melted butter, plus some extra
How to prepare it
- Heat the olive oil in a large frying pan and braise the onion until soft.
- Add the sweet pepper and garlic and cook for another 5 minutes.
- Add the spices and the tins of tomato. Bring the sauce to a boil.
- Lower the heat, close the lid and let simmer for 30 minutes, stirring occasionally. Add a dash of water in case it gets too dry.
- Finally add the lemon zest and juice, jalapeno peppers, beans and the maize and let cook for a while.
- Turn off the heat and stir in the chocolate.
- Leave the lid on the pan for another 5 minutes and season with salt and pepper. Add the freshly chopped coriander and stir together.
- Preheat the oven to 180 degrees Celsius.
- Make the batter for the maize bread.
Mix together the polenta, flour, baking powder and the salt in a large bowl.
- Beat the eggs, buttermilk and butter into a smooth mixture in a separate bowl.
- Add to the maize meal mixture, while stirring with a wooden spoon, and stir into a smooth batter.
- Take four ovenproof bowls or ramekins and fill them halfway with chilli. Pour the maize bread batter on top.
- Bake them in the oven for about 25 minutes or until the bread is done and the chilli is simmering.