½ lb. Cornmeal
1 Scallion
1 Large Onion
2 sprigs Thyme
12 oz. Coconut Milk
½ Scotch Bonnet Pepper
1 tsp. Salt
1 pinch Curry Powder
4 Cherry Tomatoes
1 oz. Butter
1 tsp. Sugar
½ Qt. Water
1 cup Cooking Oil
You will sauté the onions, scotch bonnet pepper, tomatoes, and thyme in a skillet. And then mix salt and cornmeal together in a bowl. In the meantime bring water to boil in a saucepan. Add the coconut milk and sugar to the water and turn the fire to medium.
Next use a knife handle to beat the scallion on a cutting board until slightly frayed. After that, add the scallion and all the ingredients from the skillet to the coconut and water solution already on the stove.
Alright, add some cold water to the cornmeal and salt that’s in the bowl, just enough to make cornmeal mix wet. Use a wood spoon and turn the cornmeal in the bowl to make sure the water penetrates the cornmeal.
Slowly add the cornmeal to the pot while consistently stirring to make sure the cornmeal does not lump up in the pot…this is of major concern. You will have to continue to stir the cornmeal for quite awhile to prevent the lumps.
Allow the ‘tun cornmeal to cook for twenty minutes and then add the butter. Cook for another ten minutes while turning with the wood spoon to prevent the cornmeal from sticking to the bottom of the pot.
When the cooking process is complete let the ‘tun cornmeal cool and then serve in a flat plate as is.
It can be eaten with fish,chicken are any meat kind. Enjoy yum yum
