HT ACC West Indian 40mins
4 Hot Vegetarian Vegetable Accompaniment
Gluten Wheat free Eggless Barbados Caribbean West Indies
Nth America North American
Okra, trimmed and thickly sliced
Cornmeal or Polenta
Place the okra and salt in a large saucepan, cover with water, bring to the boil
then reduce the heat and simmer for 10 minutes. Drain well reserving the cooking
liquid. Set aside.
Place the coconut milk and 120ml/4fl.oz. of the reserved cooking liquid in a
large saucepan and bring to the boil.
Add the cooked okra then gradually add the polenta, mixing well between each
addition and adding a little more of the cooking liquid to keep the mixture
moist but not runny. It should resemble a thick porridge.
Cook uncovered over a medium heat for 5 minutes, stirring constantly.
Cover and continue to cook for a further 10 minutes stirring from time to time.
To serve - transfer to a heated serving dish, spread with plenty of butter and
sprinkle with black pepper. Serve hot.
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