TABLE OF CONTENTS

I never liked this dish as a child. The first time I had it was via a neighbour who gave both me and my sister and served with pak choi (eek!). The turn cornmeal was very firm and I just did not like it. That was the time I believed I started developing a dislike for it.  But, when my mother prepared some time after, it wasn’t bad, not too firm or moist, but, the foundation was already set.  

Nonetheless, as an adult, I tried it and made it a few times, and it was good. However, I did make mistakes at times, but practice does make perfect (to your liking). Of course, I add mixed vegetables to it, and other seasonings to my liking.  Try it nuh!

INGREDIENTS

• 1 ½ cups cornmeal (yellow).
• 2 Tbsp cooking oil (coconut etc.).
• 2-3 stalks of Scallion (Green Onion).
• 1- 2 cloves of garlic.
• 2 cups coconut milk
• 1 – 1 ½ cups mixed vegetables.
• 1 sprig of thyme (to enhance the flavour).
• ½ tsp salt (add more if needed/ to taste).
• ½ tsp black pepper.
• 2 Tbsp Butter.
• Other seasonings
  • Paprika Powder
  • Cayenne Pepper
  • Onion Powder

INSTRUCTIONS

• Heat the cooking oil in a medium pot.
• Add seasonings: scallion, garlic, onion, and sauté for a while.
• Add coconut milk, black pepper, salt, butter and thyme and stir.
• Add mixed vegetables and stir.
• Add remaining seasonings.
  • Paprika Powder
  • Cayenne Pepper
  • Onion Powder
• Bring the pot to a boil.
• Lower the heat and add the cornmeal and stir. Ensure that the cornmeal is blended with water before adding it to the pot. This will prevent unnecessary lumps.
• As you add the cornmeal mixture, stir until fully blended with the ingredients.
• Cover the pot and let it steam for about 25-30 minutes. Stirring and checking periodically. While doing so, taste and adjust the taste where needed (salt/pepper etc.).
• When cooked, serve, and enjoy!

Notes:

If the ‘tun’ cornmeal is too watery, add a little more cornmeal (a little at a time). Remember, cornmeal swells, so do not add a lot at any one time. I like mine a little bit moist as you will see in the picture above.  It was very flexible and tasty.  You can serve it with almost anything. But most Jamaicans love to eat it with steamed or fried fish. This time around, I served mine with fried fish.  It was gooood!

You can also enjoy these other great recipes:

• Jamaican Cornmeal Porridge

• Jamaican Brown Stew Chicken.

Ingredient Spotlight!

~ Coconut~

Coconut or (Cocos nucifera) as it is known scientifically, is the edible fruit of the coconut palm. The flesh of the coconut is reportedly high in fat and can be eaten fresh or dried (powdered). It can also be processed into coconut milk.

Other than essential fats, coconut possesses several nutrients such as protein, B vitamins, and minerals such as manganese, which it has in abundance, copper, iron, selenium etc. The meat of the coconut also contains phenolic compounds which act as antioxidants for the body and can help to protect the cells from oxidative stress.

You can enjoy coconut in milk, powdered, oil and even in flake formats.  It does add that beautiful aroma to dishes, plus it is nutritious.

To good health!

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