Name: Jamaican Turn Cornmeal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: To Try
Ingredients: 2 cups coconut milk; 2 cups water; 1 1/2 cups cooked pigeon peas (or substitute with cooked black-eyed peas, lentils, or split chickpeas); 3 teaspoons garlic paste; 1 small onion (finely chopped); 2 spring onions (chopped); 4 sprigs fresh thyme; 1/4 teaspoon allspice powder; 1/2 teaspoon garlic powder; 1 tablespoon butter; 1 teaspoon salt; 1/4 teaspoon cayenne pepper (adjust to taste); 2 cups fine cornmeal

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Creedy Recipes

In a large saucepan over medium-high heat, combine coconut milk, water, pigeon peas (or substitute), garlic paste, onion, green onion, thyme, allspice, garlic powder, butter, salt, and cayenne pepper. Bring to a boil.

Slowly pour in the cornmeal while stirring constantly with a large spoon until the mixture thickens.

Reduce heat to low, cover, and let cook for about 10 minutes.

Uncover, stir, then cover again and cook for another 10 minutes.

1 1/2 cups cooked pigeon peas (or substitute with cooked black-eyed peas, lentils, or split chickpeas)

1/4 teaspoon cayenne pepper (adjust to taste)

Jamaican Turn Cornmeal

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准备好开始烹饪了吗？