My wife's great- great- great- great- great- (and so on) grandfather Fictitious McFall was an explorer in the mold of Captain Cook. Only, instead of discovering things, he went about landing in strange exotic places and melding their cuisines with the foods of old (or auld, as they spelled it then, due to a shortage of the letter "o") Scotland (or Scautland as they then - you get the picture).
Old fictitious was not captain of a mighty flotilla. He did have a string of ships, but all of them were dinghy size. It was rare that more than one of these boats would actually make it anywhere useful, and somehow that boat was always the one with the Captain in it. Well, one of Captain Fictitious McFall's ports of call was an island off the coast of Thailand, and the dish that came from his travels there is this tropical oatmeal.
Now, it might seem strange to combine oats and tropical flavors, but - well, there is no but. It is strange, but it's also quite delicious. I've uncovered this mix of traditional oats and typical Thai flavors like coconut, mango, lime, and a bit of brown sugar from a stash of papers in Fictitious's sea chest.
Whether you believe in Captain Fictitious McFall or not, you'll believe in this sweet and tasty tropical oatmeal.
2 cans (4 cups) light coconut milk
1 cup steel cut oats (not rolled, just steel cut)
pinch of salt
1 mango, diced
2 tablespoons lime juice
1/4 cup bown sugar or to taste
Bring the coconut to a boil. Stir in the oats and salt. Simmer for 25 minutes, stirring occasionally.
Stir in the mangoes, 1/2 the brown sugar, and lime juice and simmer for 5 minutes further until the mango warms through. Taste and adjust sugar levels until you're happy with the flavor.
Serve in big bowls, possibly while wearing a kilt.