10
Jan
2007
Ingredients:
- 4 okras (spinach leaves, chopped, or prickly pear, peeled and chopped, may be used instead)
- 250 ml (1/2 pt) water
- 5 ml spoon (1 teasp.) salt
- 100 g (4 oz) cornmeal
- 15 g (1/2 oz) margarine
| Method: |
| Wash the okras, cut off stems and slice into rings, about 6 mm (1/4 in) thick. Put water and salt in a saucepan and bring to the boil. Add okras. Reduce heat and simmer, covered, for 10 minutes. Mix cornmeal with a little cold water. Add to saucepan and stir constantly, over a low heat, until mixture becomes thick and smooth, about 5 minutes. If mixture is too stiff, add a little boiling water. Grease a small bowl or cup with the margarine. Drop a spoonful of the cornmeal mixture into the cup. Roll it round cup to form a ball. Repeat until all the mixture is used up. Serve hot with fresh or salted fish, or liver. NB In Anguilla, pigeon peas are used instead of okras.Serves 4-6. |
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