On My Plate (OMP) is a series in which I share with you what I’m eating. I like simple everyday food. OMP features things put together because I need to clean out the fridge or pantry; things made in a hurry; making do with what is there; and things I have seen, heard, or read about and decided to give a try (that are not complicated). It is also about what I am having when I don’t feel like cooking.
On My Plate today is Guyanese-style boiled corn with salted pigtails! Sounds bang-on, eh? It is. Try it.
I have a Trini friend who is obsessed with pigtails. I mean, this woman can have pigtails with anything in her meals. Whenever she’s heading to Barbados, whether for work or pleasure, I receive a message at least a week in advance saying: ‘I want an all-pigtail Cook-up Rice’. Dutifully, I would make a large pot of all-pigtail Cook-up Rice, topped with steamed ochroes and wiri-wiri peppers, and deliver. My friend was here as recently as July of this year, and not for the first time, she spoke about the deliciousness of boiled corn with pigtails. Curried corn and pigtails is a favourite with Trinbagonians. I love our boiled corn cooked in fresh coconut seasoned with fresh herbs and hot pepper. Man, you finish eating the kernels of the corn and you gnaw at the cob and suck hard to extract every bit of savoury juice nestled deep within. So very good!
A couple of weeks ago, I got from lovely fresh, young, local corn and immediately knew that I was going to boil it with pigtails. Here’s how I made it.
● Cut the pigtails into chunks, separating them at the joints. Rinse well with tap water and soak overnight in tap water. The next day, drain off the water and add fresh water and leave it until you are ready to cook. When you are ready to cook, drain the meat well.
● Shuck the corn and cut the corn into 2-inch rounds and set aside. Over here (in Barbados) one can get them already shucked.
● Organise the coconut milk – either make it fresh yourself or use canned or powdered. Remember to dilute it if using canned.
● Chop up finely – onions, thyme, celery, and hot peppers.
Now you can use a regular pot for this or for quicker work, a pressure cooker. I opted for the pressure cooker.
1. Add oil to the pot and heat over medium heat until hot but not smoking. Tip in the onions, herbs, and hot pepper. Cook for 2 minutes then add the pigtails, tossing to mix. Let cook for 2 minutes then reduce heat to low and let cook until all the liquid evaporates, and the pot is fragrant.
2. Turn heat to medium, add coconut milk along with freshly ground black pepper, give the pot a good stir, scraping the bottom for any stuck-on bits. Bring to a boil, cover the pot, or pressure cooker, set the whistle/weight in place and let come up to pressure.
USING A REGULAR POT
● Bring to a boil, cover, reduce heat to low and let cook until meat is tender.
● When meat is tender, raise heat to medium and let come to a rolling boil then add corn. Taste for seasoning, there should be no need to add salt, but adjust to suit your taste. Let cook until the corn is tender, and the sauce is reduced to your preference.
● Remove pot from heat and let rest for 15 minutes before serving.
USING A PRESSURE COOKER
● Once the cooker comes up to pressure, let cook over medium heat for 8 – 10 minutes. Remove the pot from heat and release pressure, open the pot and return to the stove over medium heat.
● Add corn and let cook uncovered until the corn is tender and the sauce is to your desired consistency. Taste for seasoning, you should not have to add salt, but adjust to suit your taste.
● Remove pot from heat and let rest for 15 minutes before serving.
Depending on how you want to serve this and your sauce preference, you can have some crusty bread to soak up the sauce, but I believe that you will want to roll the cobs in the sauce as you eat the corn (smile).
Enjoy!
Cynthia
cynthia@tasteslikehome.org
www.tasteslikehome.org