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Ingredients
1 cup cornmeal
1 teaspoon minced garlic
¼ cup diced onions
½ teaspoon minced thyme
¼ cup cut up red bell pepper optional
2 ½ cups warm water or more
1 cup coconut milk replace with broth
1/2 teaspoon salt more adjust to taste
1 cup sliced okra(frozen
2 Tablespoons butter
Instructions
- In a medium-sauce pan or pot add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns.
- Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil.
- At this point you may remove some or half of the vegetables and reserve, if you like your vegetables crunchy.
- Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
- Reduce the heat to low and cook until the mixture thickens.
- Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. Return any vegetables reserved. Add butter, add more water if desired continue whisking to cornmeal consistency. I usually use about a total of 3 1/2 cups water because I like mine, really soft.
- Turn off the heat. Scoop out and place into a wet bowl, to form a ball . Let it set for a few minutes then turn in upside down on to a plate.
Tips & Notes:
You can cut your okra in chunks or as little as you like, some people like to blend it before incorporating in their cornmeal to make it really mushy. I prefer to sauté the okra a few minutes before incorporating into the cornmeal. (africanbites.com)