- Coarse Cornmeal - 160g
- Eggs, 3
- Coconut Milk - 350ml
- White Onion, 1 finely chopped
- Coconut Oil - 3 tbsps
- Cumin Seeds - 1 tsp
- Ground Black Pepper - ½ tsp
- Chilli Powder - ½ tsp
- Salt - to taste
- Chopped Spinach - 100g
- Fresh Green Chillies, 2-4 finely chopped
- Fresh Coriander, 4 tbsps chopped
Method:-
- Pre-heat oven to Gas Mark 7 / 220c.
- Line 2 loaf tins with foil, and lightly grease with 1 tbsp coconut oil.
- In a large bowl, whisk together the eggs and Coconut Milk, stir in the Cornmeal and set aside.
- Dry fry the Cumin Seeds over a high heat in a large pan until they brown, stirring/shaking continuously.
- Turn down the heat, add the coconut oil, Ground Black Pepper and Chilli Powder and stir for 30 seconds.
- Add the chopped Onion, and cook until soft and translucent.
- Add the tomatoes, Fresh Green Chillies and chopped Spinach and cook until the spinach has wilted.
- Add the chopped Coriander. Then combine the cornmeal mixture with the tomato spinach mix.
- Stir the mixture well and divide between the 2 loaf tins.
- Bake in the oven for about 20 minutes or until set.
- Allow to cool for about 15 minutes then serve warm.
- Also delicious cut in to slices and lightly grilled.
