From Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and over 100 Recipes, by Lesley Enston (Ten Speed Press, 2024)
Enston’s inspiring new book surveys the diversity of Caribbean cuisines through ingredients most of them share, such as coconut, cornmeal, beans and plantains. These fritters are typically served with “mayoketchup,” which you can make by mixing mayo and ketchup in a 2:1 ratio, with some garlic powder and lemon juice.
Ingredients
Serves 6 to 8
2 cups water 1 teaspoon kosher salt 1⁄2 teaspoon sugar Freshly ground black pepper 1 1⁄2 cups cornmeal 1 cup grated sharp cheddar cheese Vegetable oil, as needed Step 1 In a medium heavy-bottomed pot, combine the water, salt, sugar and a few grinds of pepper and bring to a boil over high heat. Step 2 While stirring continuously, add the cornmeal in a steady stream, then cook, still stirring until it’s thick, stiff and pulling away from the sides of the pot, 2 to 3 minutes. Step 3 Remove from the heat, add the cheese and stir until it has totally melted, about 3 minutes. Let cool.
This Article was originally published on Wine Enthusiast
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