Turn Cornmeal

This version of Turn Cornmeal is a seasoned cornmeal cooked in coconut milk with pigeon peas, aromatic herbs and, spices. It is flavourful and quite a tasty dish on its own or served with a stew or curry. Commonly eaten in the British Virgin Islands. Ingredient notes: - Pigeon peas can be found tinned in an Asian or Caribbean supermarket. If you cannot find them, mung beans or black beans would work as a substitute - Look for a medium or finely ground cornmeal. If you cannot find this then polenta will work but is much more finely ground so will need very little cooking time- just 5 minutes or so after adding the liquid - Scotch bonnet peppers are extremely hot and precaution is needed when handling. Wear gloves. For this recipe- do not pierce the skin or chop, the pepper will be cooked in the liquid whole and then removed and discarded. If you are nervous to use a scotch bonnet then a red chilli can be used instead, and this can be deseeded and finely chopped, and can be added with the onion and does not need to be discarded Leftovers can be stored in the fridge for up to 5 days but ensure heated thoroughly before eating. You may need to add some water to loosen. Recipe tested and photographed by Miriam

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour coconut milk, water, pigeon peas, garlic, onion, green onion, thyme, allspice, garlic powder, butter, salt and scotch bonnet pepper in a large saucepan on a medium-high heat. Bring to the boil

Step 2

Once boiling, remove the scotch bonnet pepper being careful not to pierce

Step 3

Slowly pour cornmeal into the pan while stirring constantly with a large spoon, until thickened. Reduce heat to low, cover, and allow to cook for about 10 minutes. Uncover, stir and cover again to cook for another 10 more minutes or until cooked. It should be neither chewy or mushy, and cooking time varies depending on how coarsely ground the cornmeal is

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