🌾 Ingredients
- 2.5 Cups of Fine Cornmeal
- 2 Cups of Water
- 2 Cups of Okra
- 0.5 Cup of Coconut Milk
- 8 Oz. of Butter or Ghee
- 0.5 Cup of Pimento Pepper or Bell Pepper
- 0.5 Cup of Scallion
- 0.25 Cup of Culantro
🔪 Kitchenware
Saucepan
Prep Time:
10
Cook Time:
20
🍽️ Instructions
Fine Chop
- Finely chop Okra and set aside.
- Finely chop Pimento Pepper, Scallion, and Culantro.
Heat Milk
- Add water, milk, okra, pepper, scallion, and culantro.
- Bring mixture up to a boil.
- Once at a boil, bring the heat down to medium heat and a light simmer for 15 minutes.
- Set aside and allow to cool.
Combine
- Melt butter and in a bowl combine 1 cup of cornmeal, combine with butter.
- Add half of milk mixture.
- Add another cup of cornmeal and combine.
- Add remaining milk mixture, mix in remaining cornmeal, and bring everything together into a thick consistency.
Allow to set
- Spoon mixture in a greased pan.
- Once set, after an hour of cooling down, remove from greased pan and cut into even pieces.
📦 Storage Instructions
Short Storage
Keep refrigerated up to 3 days.
