NEW YORK, NY - Cou-Cou, served with flying fish, is the national dish of Barbados. Somewhat similar to polenta or grits, Cou-Cou is made with cornmeal and okra. Here’s the recipe.
INGREDIENTS
8oz Corn Meal
3oz Okras
1 Medium Onion (Chopped)
3 tbsp Butter
Water
Salt to Taste
METHOD
In a bowl, combine the cornmeal with enough water to cover the meal.
Set aside.
Cut the tops and bottoms off the okras and slice into rings.
Place the sliced okras in a saucepan with water along with the chopped onion and salt.
Bring to a boil on medium heat for a few minutes until the okras soften.
Strain the okras into a bowl, setting aside the liquid.
Add about a quarter of the okra liquid back into the saucepan and add the soaked meal.
Using a whisk or wooden stick, stir the mixture as it cooks. In Barbados, many use a flat wooden spoon known as a ‘cou-cou stick.’ Stir constantly to avoid lumping.
Add more of the okra liquid gradually. You can tell you’re nearly finished when the Cou-Cou starts to bubble gently at the surface. At this point add in the cooked okra slices and continue stirring for another 2-3 minutes.
Remove from the heat and stir in the butter.
This meal is best served with fish and lots of gravy!
