This thick cornmeal and okra cake is a delicious—if heavy—side dish that is ideal for sopping up the juices of stewed meats.
12okras, stemmed and sliced into ½-inch pieces, or 1cup frozen sliced okra
¼teaspoon freshly ground black pepper
Lightly grease a 2-quart bowl and set aside.
Mix 1cup 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.
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.
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.