Bassam (Senegalese Corn Porridge)

Ingredients

• 1 cup Cornmeal (fine)
• 4 cups Coconut Milk
• 3 tbsp Sugar
• 1 tsp Vanilla Extract
• 0.25 tsp Salt
• 1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, whisk together the 1 cup of fine cornmeal and the 1 cup of water until there are no lumps.
2. 2Add the 4 cups of coconut milk, 3 tablespoons of sugar, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt to the pot. Stir to combine.
3. 3Place the pot over medium heat (around 148.9°C or 150°C). Bring the mixture to a boil, stirring constantly to prevent the cornmeal from sticking to the bottom and forming lumps. This should take about 5-7 minutes.
4. 4Once boiling, immediately reduce the heat to low (around 93.33°C or 95°C). Continue to simmer for 15-20 minutes, stirring occasionally, until the porridge has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. 5Serve the Bassam warm.

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