~459 cal · 7g protein · 51g carbs · 30g fat (estimated, per serving)
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Corn and banana porridge in coconut
🇹🇱 Dili
In Timor-Leste, where corn and banana grow in abundance, a simple breakfast porridge simmers them together with coconut into a soft, naturally sweet bowl. Cheap, filling, and grown close to home, it reflects the island's subsistence gardens and the unhurried rhythm of a Dili morning.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups corn kernels (fresh or dried, soaked)
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3 ripe bananas, sliced
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2 cups coconut milk
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to taste sugar
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a pinch a pinch of salt
Instructions
1
Simmer the corn in water until tender, about 20 minutes.
2
Add the coconut milk and bring to a gentle simmer.
3
Stir in the banana and cook until soft and sweet.
4
Sweeten to taste and add a pinch of salt.
5
Serve warm in bowls.
Dili tradition.
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🌏 While it simmers — know your destination
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Dili. A young nation's harbor capital of corn and pumpkin.
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Timor-Leste. A young island nation of corn, beans, and pumpkin.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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