Cou-Cou
Per serving
The national dish of Barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!
Ingredients
6 serv.Step-by-step instructions
- 1
Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
- 2
Meanwhile, combine corn meal with cold water and mix well.
- 3
Add corn mixture to the okra. Add salt.
- 4
Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
- 5
When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
- 6
Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
- 7
Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
- 8
What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
- 9
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