Indonesian Indian Fusion Kačamak

Ingredients

In the original Balkan Kačamak, the porridge is typically made with cornmeal, water, and salt. However, in this Indonesian Indian fusion version, we incorporate a variety of Indian spices such as turmeric, cumin, and coriander to enhance the flavor profile. This fusion dish brings together the traditional Balkan porridge with the aromatic spices of Indonesian Indian cuisine, creating a unique and delicious twist. We alse have the original recipe for Kačamak, so you can check it out.

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the vegetable broth and coconut milk to a boil.
2. 2.
   Slowly whisk in the cornmeal, turmeric, cumin, coriander, and salt.
3. 3.
   Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the porridge thickens.
4. 4.
   Remove from heat and stir in the ghee until well incorporated.
5. 5.
   Serve the Indonesian Indian Fusion Kačamak hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the porridge.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing.
• Ghee — If you prefer a vegan version, substitute ghee with vegetable oil for a similar flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper.
• Serve the porridge with a side of pickles or chutney for added flavor.
• Experiment with different toppings such as roasted vegetables or crispy fried onions.
• Adjust the consistency of the porridge by adding more vegetable broth or coconut milk if desired.
• Leftover porridge can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to maintain the desired consistency.

Serving advice

Serve the Indonesian Indian Fusion Kačamak hot in individual bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the porridge with warm naan bread or roti for a complete meal.

Presentation advice

Present the Indonesian Indian Fusion Kačamak in a rustic-style bowl, allowing the vibrant yellow color of the porridge to shine through. Sprinkle some additional spices on top for an appealing visual contrast. Serve with a side of naan bread or roti to enhance the overall presentation.