Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This thick cornmeal and okra cake is a delicious—if heavy—side dish that is ideal for sopping up the juices of stewed meats.


  • 1 cup coconut milk
  • 12 okras, stemmed and sliced into ½-inch pieces, or 1 cup frozen sliced okra
  • 1 teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cornmeal


  1. Lightly grease a 2-quart bowl and set aside.
  2. Mix 1 cup of water and the coconut milk in a saucepan. Add the okra and bring to a boil. Lower the heat and simmer until soft, about 5 minutes.
  3. Add the salt and black pepper and mix well. Slowly add the cornmeal, mixing constantly. Continue stirring vigorously while cooking over medium-low heat until the mixture holds a stiff peak, about 15 to 20 minutes.
  4. Pour into the greased bowl and smooth the top. Allow to set for 1 to 2 minutes, then invert onto a plate. Slice and serve warm.