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FareShare Gazette -- December 2008 Recipes

FareShare Gazette -- December 2008 Recipes is built on Vegetable Oil, Coconut Milk, Salt, and Freshly Ground Black Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   In a medium-sized skillet, bring the oil over medium-high heat until it is very hot.

2. 2

   Add the onion, scallions, tomato, sweet pepper and okra.

3. 3

   Cook, stirring, until well blended and slightly dry, about 2 minutes.

4. 4

   Remove from the heat.

5. 5

   In a thick-bottomed saucepan, heat the coconut milk over low heat.

6. 6

   Add the cornmeal, cooked vegetables, salt, black pepper, Scotch bonnet pepper and thyme.

7. 7

   Cook for 20 minutes, turning frequently with a large, strong utensil.

8. 8

   If serving immediately, spoon the cornmeal directly onto the plates.

9. 9

   Otherwise, place the mixture a serving dish and form it into a mold. When you are ready to serve, cut it into wedges.

10. 10

    Fry an onion with a likkle water and trow de kahnmeal of 1 pownd. Turn and turn adding wata, 1 pint and a likkle."

11. 11

    "This versatile preparation is similar to Italian polenta.

12. 12

    If you're lucky enough to have leftovers, slice and fry it as a tasty side for your morning eggs."