Soor iyo Dalac Bilaash (Grits and Tomato Stew)

Preparation

1. Step 1

   Make the soor: Into a medium saucepan with a lid, pour 3 cups of cold water and add the salt. Turn your heat to medium-high and whisk in your cornmeal slowly to reduce lumps. Cook, whisking constantly, until the soor thickens, about 8 minutes. Cover the saucepan, reduce heat to medium-low and cook for 25 more minutes, stirring occasionally, until thick. If the soor is sticking to the bottom, stir in ¼ cup of water. Set aside, covered.

2. Step 2

   Prepare the dalac bilaash: While the soor cooks, over medium-high heat, warm up oil in a medium pot or skillet. Once the oil is hot, stir in your onion and cook, stirring occasionally, until translucent, about 5 minutes.

3. Step 3

   Add tomatoes and jalapeño (if using), then cover, occasionally mashing the tomatoes as they cook down, about 10 minutes. Meanwhile, smash the garlic in a mortar and pestle. Add the cilantro to the smashed garlic and pound until it reduces to a chunky paste.

4. Step 4

   Once the tomatoes have broken down completely, add the cilantro paste, all purpose seasoning and green bell pepper. Stir to combine, cover, and cook over medium until peppers are soft but not mushy, about 15 minutes.

5. Step 5

   Divide the soor among plates and top with dalac bilaash.