Creamy coconut milk and mealie porridge
Pea flour is a great gluten-free alternative to cake flour and is available at health stores and many large supermarkets. If in a hurry, replace the mealies with canned corn.
Preparation time: 15 minutes Cooking time: 15-20 minutes
6 cooked mealies 1 can (400 ml) coconut milk 30 ml (2 T) pea flour 45 ml (3 T) sugar dried cranberries and nuts to serve (optional)
1 Remove the kernels from the mealies and set aside. 2 Heat the coconut milk in a saucepan over medium heat. Add the kernels and simmer for 10 minutes. 3 Mix the pea flour with a little water to form a runny paste and pour into the coconut milk, along with the sugar. Lower the heat and simmer until the mixture thickens. Serve with cranberries and nuts, if using.