Entree: Indonesia – Flores & Timor – Kolo (Hearty savory cornmeal porridge with shredded smoked fish and coconut typical of Flores and Timor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 1/2 cups (180 g) coarse cornmeal (polenta-style)
- 4 cups (960 ml) water
- 1 cup (240 ml) canned coconut milk
- 2 smoked mackerel, drained and flaked, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tsp (2 g) ground turmeric
- 2 candlenuts (kemiri) or 2 tbsp (14 g) unsalted roasted cashews, crushed
- 2 bird’s eye chilies, thinly sliced (adjust to taste)
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) sea salt, plus more to taste
- 2 scallions, thinly sliced
- 1/4 cup (15 g) fresh cilantro or Indonesian kemangi (lemon basil)
- 1 lime, juiced
- Optional: sliced cucumber or blanched greens for serving

Instructions

1. In a medium saucepan, bring 4 cups (960 ml) water to a simmer. Slowly whisk in the cornmeal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 15–20 minutes. Stir in coconut milk and continue cooking 3–5 minutes until fully incorporated; if too thick, add a little more water.
2. While the cornmeal cooks, heat oil in a skillet over medium heat. Sauté shallots until translucent, about 3 minutes. Add garlic, turmeric, and crushed candlenut or cashews; cook 1–2 minutes until fragrant. Stir in sliced chilies, flaked smoked mackerel, tamarind mixture, palm sugar, and 1 tsp (5 g) sea salt. Cook gently 3–4 minutes to warm and marry flavors, adjusting seasoning as needed.
3. Fold the fish mixture into the cornmeal porridge, reserving a little fish for garnish if desired. Heat through 1–2 minutes so flavors combine. Remove from heat and stir in lime juice and most of the scallions and cilantro, reserving some herbs for topping.
4. Serve Kolo hot, topped with remaining scallions and cilantro, with optional cucumber or greens on the side and extra lime wedges.