Читать книгу Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition - Ramin Ganeshram - Страница 18
ОглавлениеSERVES: 6
Despite the warm climate, hot porridges are very popular for breakfast in Trinidad and much of the Caribbean. In Trinidad as in the rest of the Caribbean, porridges are more often made from starchy vegetables such as cassava, pumpkin, and corn instead of from grains. This porridge may be served warm, or if allowed to cool in a greased bowl or loaf pan, it will form a custard that can be inverted onto a plate and sliced for a cold dessert.
6 ears fresh corn
1 tablespoon butter
3 cups coconut milk
½ cup brown sugar
½ teaspoon ground cinnamon
1 Grate the corn niblets off the cob into a bowl.
2 Melt the butter in a large deep saucepan and add the corn. Cook over medium-low heat, stirring often, until the corn begins to soften. Do not allow it to brown.
3 Add the coconut milk and brown sugar and continue to cook and stir until the sugar dissolves. Stir in the cinnamon.
4 Continue to cook the porridge over medium heat, stirring constantly so the bottom does not burn, for about 5 to 7 minutes or until the mixture is reduced by one-quarter.
5 Serve the porridge hot for breakfast or cool completely then pour into a greased loaf pan and chill in the refrigerator overnight, covered in plastic wrap, until it forms a custard. Slice and serve for dessert with whipped cream.
