Serves: 4
Beans
3/4 cup chickpeas (DO NOT use 1 cup)
Overnight soak chickpeas in water.
1/2 tsp salt
3 cups water
Cook chickpeas in Instant pot, manual mode in High pressure for 20 minutes and let the pressure release naturally.
Grits
1 and 1/4 cup cornmeal, fine ground
1 cup water
Mix cornmeal with 1 cup of water and set aside.
2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt
In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.
Vegetables
1 tbsp coconut oil
1.75 pounds okra
Wash okra and dry them completely with paper towel and cut okra into 1/2" pieces.
1 tbsp coconut oil
1 cup onion, chopped
1 tbsp garlic, chopped
1 green bell pepper, chopped (it came to 2 cups)
1 cup corn
1/4 cup water
1 cup tomato, chopped
1/2 cup green onion, thinly sliced (2 green onions, I got 1/4 cup white parts and 1/4 cup green parts)
1 and 1/4 tsp red chili flakes
1 and 1/2 tsp salt
Heat oil in a pan, WHEN THE PAN IS HOT, add okra and cook for 6 minutes in high flame or 10 minutes in medium or high flame (I did 10 minutes in medium flame once and 10 minutes in high flame 2nd time, loved 10 minutes in high flame version, but its hard to wash the dish and the house became very smoky even with fan running), shake the pan every 2 minutes to let the okra brown evenly. Remove okra from the pan and set aside.
*** Okra is cooked at high heat to prevent it from getting slimy. Make sure your pan is hot!
Using the same pan add oil, turn the heat to medium, add onion, garlic, bell pepper and cook for 5 minutes.
Add corn, water, mix, cover and cook for 5 minutes.
Add tomatoes, green onion and red chili flakes, salt, cooked chickpeas, cook until tomatoes soften, about 5 minutes in medium flame.
Add okra back to the pan and mix well cook for 2 minutes and turn off the stove.
Yields: 7 cups charred okra and tomato saute
Serve over grits.
Source: dorastable
Taste Note: Tastes AWESOME
Beans
3/4 cup chickpeas (DO NOT use 1 cup)
Overnight soak chickpeas in water.
1/2 tsp salt
3 cups water
Cook chickpeas in Instant pot, manual mode in High pressure for 20 minutes and let the pressure release naturally.
Grits
1 and 1/4 cup cornmeal, fine ground
1 cup water
Mix cornmeal with 1 cup of water and set aside.
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt
In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.
Vegetables
1 tbsp coconut oil
1.75 pounds okra
Wash okra and dry them completely with paper towel and cut okra into 1/2" pieces.
1 tbsp coconut oil
1 cup onion, chopped
1 tbsp garlic, chopped
1 green bell pepper, chopped (it came to 2 cups)
1 cup corn
1/4 cup water
1 cup tomato, chopped
1/2 cup green onion, thinly sliced (2 green onions, I got 1/4 cup white parts and 1/4 cup green parts)
1 and 1/4 tsp red chili flakes
1 and 1/2 tsp salt
Heat oil in a pan, WHEN THE PAN IS HOT, add okra and cook for 6 minutes in high flame or 10 minutes in medium or high flame (I did 10 minutes in medium flame once and 10 minutes in high flame 2nd time, loved 10 minutes in high flame version, but its hard to wash the dish and the house became very smoky even with fan running), shake the pan every 2 minutes to let the okra brown evenly. Remove okra from the pan and set aside.
*** Okra is cooked at high heat to prevent it from getting slimy. Make sure your pan is hot!
Using the same pan add oil, turn the heat to medium, add onion, garlic, bell pepper and cook for 5 minutes.
Add corn, water, mix, cover and cook for 5 minutes.
Add tomatoes, green onion and red chili flakes, salt, cooked chickpeas, cook until tomatoes soften, about 5 minutes in medium flame.
Add okra back to the pan and mix well cook for 2 minutes and turn off the stove.
Yields: 7 cups charred okra and tomato saute
Serve over grits.
Source: dorastable
Taste Note: Tastes AWESOME
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