Oxy Moron, Contributor
Sunday morning and the living is not easy. The salt fish and the mackerel are not jumping and the taxes are too high. The heat tun up too.
And here I am tunning my hands to make fashion and reflecting on the time when a young man laughed until he cried upon learning that in the days of my youth 'tun cornmeal' was a meal I thoroughly enjoyed. That was years ago, and I am no spring chicken. Anyone who decided to eat a pound of my flesh would have to cook it with rusty nails to tenderise it.
Everything tun up!
And speaking of chicken and flesh, I have given up on those in these days of PIP (People In Power). Everything tun up! So before I allow hunger to tun mi over, I am going to 'tun' some cornmeal for breakfast, lunch and dinner to wash down with limeade without sugar. It's not hard to prepare, so those of you who are feeling the pinch as hard as I am, I want to share the process with you, because just like any other gourmet dish, tun cornmeal must be well done.
It must not be too wet or too dry. So, to get that gastronomic orgasm that tun cormeal is capable of bringing you to, here is how it's done.
The amount of ingredients depends on how many mouths will partake of this decades-old Jamaican delight.
Pour the coconut milk into the Dutch pot and let it boil for a while. Add chopped tomatoes, scallion, onion, country pepper, and a big sprig of thyme. If you want, you may add powdered seasoning and other flavours. Cover the pot and let the contents simmer.
Then, here's the important part. Slowly pour the cornmeal into the Dutch pot with one hand, using the other to gently stir it into the seasoned coconut milk. When all the cornmeal is in, continue to stir, making sure the seasoning is evenly distributed. Over and over again you 'tun' it until it looks rich. If you should find yourself with a little oil or butter, add some for taste. Then cover the pot for a while to allow for some steaming, and then it's good to go. Enjoy! I certainly will.
Now, where are my number eleven mangoes?