Yield: 1 -9 inch
Preparation time: 15 min
Cooking time: 20 min
Level: Easy
Ingredients:
1 medium onion, grated
1 tsp. garlic, grated
10 small ochroes, sliced thinly
2 tbsp. powdered seasoning of choice (for taste)
1 tbsp. butter
½ cup water
2 cup coconut milk
1 cup yellow cornmeal
1 tsp. chive
1 small pepper and pimento pepper, thinly chopped, for taste (optional)
salt to taste
Directions:
Heat coconut milk on a low heat. Add ochroes and cook until tender. Add onion, garlic, chive, salt, pepper, and other seasoning continue cooking on a low heat. Remove from heat and add cornmeal (mix well). A thick creamy mixture is desirable. Return and cook on a low fire. Continually stir the mixture until most of the liquid is absorbed and a stiff ball is formed.
Remove the coo-coo from the fire when it appears stiff and can hold a peak. Remove from heat and, at once, pour into a buttered bowl or dish. Smooth top with butter using the back of a spoon. Leave to stand for 15 minutes before serving. Turn over onto a serving plate.
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