Jagung Bose

Jagung bose is a thick porridge of sweet corn cooked with coconut milk and kidney beans. It is an everyday staple in Timor-Leste, and it is also made in Indonesia.

Sweet corn is the base, so the porridge tastes mild and slightly sweet. It is a plain, filling meal that belongs to ordinary daily eating rather than to festive occasions.

What it really is

Sweet corn, coconut milk, kidney beans and salt are simmered together until the mixture thickens into a porridge that holds its shape on a spoon. The corn gives sweetness, the coconut milk gives richness, and the beans add body and protein. Cooks vary the amount of liquid and coconut milk, so one pot may be thicker or softer than another.

How it's served

• Hot, in a bowl, eaten with a spoon.
• Thick enough to hold its shape, not a thin soup.
• As ordinary daily food, not as a festive dish.

How to write it on the menu

• Name the main ingredients: sweet corn, coconut milk and kidney beans.
• Write "coconut milk", not "milk". It is not dairy, but flag coconut for guests who react to it.
• The standard recipe has no wheat, egg or dairy, so say so on the menu.
• Say whether sugar or stock is added. The dish can be marked vegan only if no stock or animal fat is used.