Seychellois Coconut Ribel

Ingredients

In the original Swiss Ribel, the dish is typically made with plain water or milk as the base liquid. However, in the Seychellois adaptation, coconut milk is used instead to infuse the dish with a tropical flavor. This change adds a unique twist to the traditional Ribel, giving it a distinct Seychellois touch. We alse have the original recipe for Ribel, so you can check it out.

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons sugar 2 tablespoons sugar
• Freshly grated coconut, for garnish (optional) Freshly grated coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a medium-sized saucepan, combine the cornmeal, coconut milk, water, salt, and sugar.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
3. 3.
   Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 15-20 minutes or until the cornmeal is cooked and the mixture has thickened.
4. 4.
   Remove the saucepan from the heat and let the Ribel rest for a few minutes before serving.
5. 5.
   Serve the Seychellois Coconut Ribel warm, garnished with freshly grated coconut if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Ribel.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a richer flavor, you can substitute some of the water with additional coconut milk.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Serve the Ribel with a sprinkle of cinnamon for an extra touch of warmth and flavor.
• Leftover Ribel can be refrigerated and reheated gently on the stovetop or in the microwave.
• Experiment with different toppings such as fresh fruits or a drizzle of honey to add variety to the dish.

Serving advice

Seychellois Coconut Ribel is best enjoyed warm. Serve it as a comforting breakfast or a delightful dessert. You can also enjoy it as a snack or a side dish alongside savory Seychellois curries or stews.

Presentation advice

To enhance the presentation of Seychellois Coconut Ribel, you can sprinkle some freshly grated coconut on top of each serving. This adds a touch of visual appeal and complements the coconut flavor in the dish. Serve it in individual bowls or on a platter for a cozy and inviting presentation.