Jamaican “tun” cornmeal (turn cornmeal) is one of those traditional dishes that people either grow up loving or learn to love later in life. For me, it was the latter.

My first experience with it wasn’t exactly memorable. A neighbour once served it to my sister and me alongside pak choi, and the cornmeal was firm and unfamiliar. At the time, it just didn’t appeal to me, and that first impression stuck for years.

But as an adult, I decided to give it another try, and everything changed. Prepared the right way, tun cornmeal is surprisingly comforting, flavourful, and satisfying. With a softer texture, the right balance of seasoning, and the addition of vegetables, it transforms into a wholesome and versatile dish.

In this recipe, I’ll show you how to make Jamaican turn cornmeal in a way that’s both simple and delicious, along with a few tips to help you get the texture and flavour just right every time.  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 the scallion, garlic, and onion, then sauté for a while.
• Add coconut milk, black pepper, salt, butter, and thyme, then 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 (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!