Prep Time -5 mins Cook Time -15 mins
I Cup Fine cornmeal
2 Garlic cloves, minced
2 tbsp of dairy free butter
2 cups of coconut milk
1/2 cup of warm water
1 small onion, diced
8 okras, sliced finely
2 tbsp of pimiento peppers or 2 tbsp of sweet red peppers
salt to taste
Boil the coconut milk and then reduce to a low heat.
Add the finely sliced okra and leave to simmer until tender, this should take 5-7 minutes, given the size of the sliced okra.
Half way through tenderising the okra add the onion, butter, garlic and peppers, stir then continue to simmer for another 5 minutes.
Remove the liquid mixture from the heat, and begin to add some of the cornmeal while stirring rapidly. Tip – the quicker you stir the less likelihood of lumps forming.
Return the pot to the stove, again adding the cornmeal in segments while stirring and folding until everything is incorporated into the pot.
If the mixture is too dense add the water, slowly to determine your desired texture.
Continue to cook for another 5 minutes until the liquid is absorbed and the mixture is firm. Fine cornmeal cook relatively quickly compared to the course kind.
Season with salt according to taste