2 coconuts
4 cups of boiling water
500g of white cornmeal soaked overnight in vegetable broth
2 cups of chicken broth
3 cinnamon sticks
6 cloves
1 pinch of salt
1 tablespoon of butter
2 coconuts
4 cups of boiling water
500g of white cornmeal soaked overnight in vegetable broth
2 cups of chicken broth
3 cinnamon sticks
6 cloves
1 pinch of salt
1 tablespoon of butter
Grate the coconut
Squeeze the grated coconut to obtain the thick cream
Set it aside
Pour boiling water over the coconut bag and squeeze again to remove the thin cream
Heat a pot with the cornmeal and thin cream until the cornmeal becomes soft
If necessary, add water to prevent drying out
Alternatively, use a pressure cooker
When almost ready, add the thick coconut cream and cook for a little longer until the sauce is creamy
Season with chicken broth, cloves, cinnamon, salt, and butter
Mix well and serve.
