Caribbean Recipes – Cou Cou

recipe-for-barbados-coucou
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News Americas, NEW YORK, NY, Fri. Sept. 21, 2018: 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!

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