-=> Quoting Janis Kracht to Jim Weller <=-

 JK> I recently used coconut oil in some no-bake chocolate/oatmeal
 JK> cookies for my daughter, they came out really good.  The flavor
 JK> wasn't overwhelming.

That makes sense as grated and dessicated coconut is a common and
tasty additive to oatmeal cookies.

I have been looking for savory dishes that use it and they are
mostly Caribbean or Asian.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Metemgee
 Categories: Caribbean, Latin Amer, Stews, Beef, Fish
      Yield: 5 Servings
 
    180 g  Salt beef, diced
    375 g  Salt fish
    750 ml Coconut milk
      1 sm Onion, diced
      2    Spring onions
      2    Garlic cloves
           Coconut oil, for frying
    375 g  Green banana
           Black pepper, crushed
      2 tb Parsley
      3    Seasoning peppers
      3    sprigs Thyme
      6 md Okra
      2 md Potatoes, sweet or white or
           -one of each
      1    Plantain, ripe
    500 g  Pumpkin
      3 lg Tomatoes
 
  Soak the diced salt beef and the salt fish over night; pour boiling
  water over them. Next day drain them; the salt fish should flake
  easily. Prepare the coconut milk, then assemble the ingredients. Fry
  the diced onion, garlic and beef in coconut oil. Once the onion and
  garlic are cooked through, add the salt fish, the peeled and chopped
  green banana and seasoning. Stir well. Now peel and dice all the
  remaining vegetables into 2 cm cubed and add to the pot each one in
  turn, beginning with the potatoes, which take the longest to cook,
  following on with the plantain and okra, and ending with the pumpkin,
  which cooks in the shortest time. Pour in the coconut milk, using
  more if you need to, cover with a lid and cook for 20 minutes over a
  moderate heat. Test the vegetables, taste for salt and serve.
  
  AUTHOR'S NOTE: I like the vegetables just cooked, not falling into an
  indistinguishable mush. - Christine

  From Life and Food in the Caribbean by Cristine Mackie
  
  From: Kevin Jcjd Symons

  "Seasoniong peppers" are small mild chilies that can be used green
  or ripe (red) that taste a bit like habaneros but are not nearly
  as hot. -JW
  
MMMMM    


Cheers

Jim


... The art of living well: make good use of chilies.

___ Blue Wave/QWK v2.20