News Americas, 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
- 8 oz Corn Meal
- 3 oz 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!
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