YIELD - (8-10) Servings
Water - 2 cups
Ochro/Okra - 2 cups (Thinly sliced)
Chive - 1/2 cup (Finely chopped)
Pimento Peppers - 1/2 cup (Finely Chopped)
Coconut Milk - 1/2 cup
Black Pepper - 1 tsp
Unsalted Butter - 8 oz
Cornmeal - 3 cups
Salt - to taste
Heat pot over medium heat.
Add water, ochro, chive, pimento, coconut milk and black pepper.
Cover and bring to a boil.
Once boiling, reduce to a simmer and allow to cook for 15 minutes.
Remove from heat and set aside.
Melt butter in a pot over low heat.
Add 1 cup of corn meal stirring constantly.
Add 1/2 of ochro mixture stirring constantly.
Add cornmeal and ochro mixture alternatively.
Once all is added, continue stirring until mixture reaches a thick consistency.
Remove from heat once mixture begins to stick to spoon and pull away from the sides of the pot.
Pour into a greased baking dish and set aside to cool.
Allow mixture to set and cool before cutting.