Saltfish Turn Cornmeal

4 standard portions

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Ingredients

• 2 cups of coarse cornmeal (organic, if possible)
• 1 can of full fat coconut milk (400ml/2 cups)
• 2 cups of water
• 1 cup of cooked saltfish ((see post for homemade recipe))
• 1 small onion (chopped)
• 3 scallion (chopped)
• 2 garlic cloves (minced)
• 1 large tomato (chopped)
• 4 sprigs of thyme (stem removed or 1 tbsp, dried)
• 1 tsp black pepper
• 1/2 tsp all purpose seasoning (optional, see post for recipe)
• 2 tbsp of dairy free butter
• 2 tbsp of olive oil (or coconut oil)

Method

1. Pour the cornmeal in a bowl/jug and mix together with the water to form a liquid paste then set aside.
2. On medium heat, use a medium sized pot and add olive oil then proceed to saute the onion, scallion and garlic until soft and translucent.
3. Now add the tomato, saltfish, thyme, all purpose seasoning, black pepper and continue to cook for 2 minutes.
4. Pour in the coconut milk and add the dairy free butter.
5. Reduce the heat to the lowest setting and let the coconut milk heat up for 2 minutes
6. Slowly pour the cornmeal paste/mixture into the pot while stirring vigorously with the other hand until it starts to thicken (it should look like a milky/porridge consistency to begin with)
7. Cover the pot with a lid and let it steam/cook for a total  of 30 minutes, check and gently stir (3-4 turns) every 10 minutes. Around the 25 minute mark is where you want to really focus on increasing the heat to medium-high and stirring to bring the cornmeal together. Stir, fold and cut the turn cornmeal as it thickens. It should pull away from the sides of the pot with ease
8. Serve accordingly. as the cornmeal cools down it separates and scrambles very easily.