Maize pie with olives, onions and tomato
  1 kilo maize flour 2 coffee-cupfuls olive oil 2 small onions finely chopped 15 black wrinkled olives (throumbes), stoned 1 teacupful smashed green olives (tsakistes), stoned 3 tomatoes, skinned and finely chopped 1 soup-spoonful vinegar 1 teaspoonful sugar salt, pepper
First make the sauce. Put one finely chipped onion, on coffee-cupful of olive oil, the tomatoes, vinegar, sugar, salt and pepper all in a saucepan. As soon as the mixture begins to boil, lower the heat so that the sauce simmers gently. Leave it to cook until it is reduced to one third.
Put the rest of the oil in a frying pan and sauté the rest of the onion and the olives till shiny. Keep warm.
In a large pan boil the maize flour (keep 2 soup-spoonfuls on one side) together with the slightly salted water (for each cupful of maize flour ½ cupful of water). Once the water begins to boil, the mixture thickens. Stir well over a low heat for 10 minutes, until it has set well. Add the sautéed onion and olives.
Brush a baking pan with oil and sprinkle with the raw maize flour. Fill with the cooked maize mixture and spread evenly with a knife. Bake at 200 0C for half an hour.
Then pour the thick tomato sauce over the pie. Bake for another 30 minutes at 180 0C. The pie can be eaten hot or cold.
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