Trini Fungi Recipe | TriniCookBook

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

fresh vegetables

🥗Healthier: frozen vegetables

💰Cheaper: canned vegetables

Frozen vegetables are convenient and retain nutrients.

Break the coconut and remove it from the shell.

Chop the coconut into small pieces and rinse it off.

Blend half of the coconut with 2 cups of water until smooth.

Strain the blended coconut to extract the coconut milk.

Add 1/2 cup of water to the cornmeal to prevent lumps.

Mix the cornmeal and water until well combined.

Heat 2 tablespoons of oil in a pan.

Add chopped onions, thyme, and celery to the hot oil and sauté.

Add the pimento peppers, carrot, and okra to the pan and stir.

Season with salt, black pepper, and chili powder.

Add the strained coconut milk to the pan and bring to a boil.

Once boiling, lower the heat and gradually add the cornmeal spoon by spoon to avoid clumping.

Add 1/2 cup of butter to the mixture and stir until melted and incorporated.

Stir continuously for about 10 minutes until the mixture thickens and is ready.

Let the mixture set for a couple of minutes to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary