Pasta & rice
Cous Cous Kalo
Cornmeal steamed with okra, with a grainy and fluffy texture. It is the traditional side dish for fish and meat dishes, very common on the tables of Saint-Martin.
Ingredients
Ingredients
Cuisson
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the okra into rounds and thinly slice the onion.
- Melt the butter in a saucepan, add the onion and let it sweat for 3 minutes over low heat.
- Add the okra and cook for 5 minutes, stirring, until it is no longer slimy.
- Pour in the salted water, bring to a boil, then lower the heat.
- Sprinkle in the cornmeal while stirring constantly to avoid lumps, then cover and cook for 15 minutes.
- Stir regularly with a spatula, working the mixture, until you get a smooth, evenly textured semolina.
- Cover and let it rest for 5 minutes off the heat before serving hot.
Variations and tips
Oil version. Replace the butter with neutral oil for a lighter version.
More ideas
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Sint Maarten
Sint Maarten
Sint Maarten
Sint Maarten
Sint Maarten
Sint Maarten
Sint Maarten
Sint Maarten
Original Ecomely recipe.