Turn Cornmeal is a traditional British Virgin Islands recipe for a classic accompaniment of cornmeal cooked in coconut milk with pigeon peas, onions, and chillies that's turned half way through cooking. The full recipe is presented here and I hope you enjoy this classic British Virgin Islands version of: Turn Cornmeal.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Originally from Jamaica, Turn Cornmeal is a seasoned cornmeal cooked in coconut milk with pigeon peas, aromatic herbs, and spices. It is flavourful and quite a tasty dish on its own or served with a stew or curry. The ingredients are turned half-way through the cooking process, hence the name. As corn/maize meal is a staple on the British Virgin Islands it's probably not surprising that this Jamaican recipe has entered the local culinary repertoire.
Ingredients:
250ml coconut milk
500ml water
375g dried pigeon peas cooked
3 garlic cloves minced
1 small onion, finely chopped
2 spring onions chopped
4 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon ground allspice
1/2 tsp garlic powder
1 tbsp Butter
salt and freshly-ground black pepper, to taste
1 Scotch Bonnet chilli
300g fine cornmeal
Method:
Combine the coconut milk, water, pigeon peas, garlic. onion, green onion, thyme, allspice, garlic powder, butter, salt and pepper in a large saucepan on medium-high. Bring to a boil.
Slowly pour in the cornmeal while stirring constantly with a large spoon until thickened. Reduce the heat to low, pop in the while chilli, cover, and allow to cook for about 10 minutes.
Uncover, stir and cover again to cook for another 10 more minutes.
Click on the image, above to submit to Pinterest.