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Cou Cou Recipe
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It is a tradition in Barbados to eat Flying Fish and Cou Cou, however you can eat Cou Cou with other fish and meat dishes as well.
Please find details below on how to make this much loved Barbadian dish.
You will need:
» A large mixing bowl
» 2 large saucepans
» 1 large mixing jug
» 1lb corn meal
» 16oz of cold water
» 10 Okras or Lady’s fingers
» 1tsp salt
» 1 large onion
» 1 bulb of garlic
» Fresh herbs
» 2oz butter
Directions
» Place the 16oz of corn meal in a large mixing bowl and add 16oz of cold water and allow to stand for 5 minutes.
» Chop Okra or Lady’s fingers into slices and place in saucepan, add 1 teaspoon of salt, then chop 1 bulb of garlic into fine slices and add to the Okras, then chop one large onion into fine pieces and add to the saucepan, then chop fresh herbs and add to the pot.
» Now add 16oz of water and bring to the boil. When the saucepan is boiling, reduce the heat and allow to simmer gently for 10 minutes.
» Now strain the liquid from your saucepan into a mixing jug.
» In another saucepan place your soaked corn meal and half of the liquid from your jug. Stir continuously adding the remaining liquid from the jug. Continue stirring until corn meal is cooked all the way through.
» Now add the contents of the other saucepan with 2oz of butter.
» Mix it all together and serve.
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Back to: Barbados Recipes
Visitor Rating: 1.00 from 1 users
Information Assumed Accurate On: Dec 10, 2008
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Visitor Comments:
By: judiette layne
It took me a good time to get my cou-cou free of limp, but now i am good at it, i dont have limp anymore, and my sister love it, even her kids
Date: Oct 24, 2011
By: nick
hi jack
Date: Jan 4, 2011
By: Kismeth
I put the cornmeal is cold water and stir to remove all lumps. I put the okra water on simmer and slowly stir in the meal. I am allergic to fish. Befor I do the meal I use cornbeef. After sauteing the corrbeef and a small onion. I set the meat aside, using the pan I just cooked the meat in, I dice up another small onion, small tomato, salt, pepper, and curry powder to taste, and a cup of water as my gravy. Now pour over my cou cou and cornbeef
Date: May 20, 2010
By: MIke
Yep, that's the way I was taught to do it in 1975 by my father in law, and I still make it 35 years later. Fred's still going strong at 92. Great guy! My daughter now makes it for him when she can get flying fish. He also showed me how to make Pudin and Souse which I made for his 90th birthday.
Date: Apr 29, 2010
By: sandra
I had to smile, that was really funny, please not real bajan.
Date: Dec 24, 2009
By: Stephen
At the very least, the soaked meal has to be placed on a fire while the "okra water" is added and the meal properly stirred. This will allow the corn meal to cook, preferably also without being "lumpy". The cooked meal will acquire some body and consistency. Cooking the mixture while consistently stirring what makes the "cou-cou". Dishing and serving it is another "art".
Date: Dec 13, 2009
By: marcia
Do you reallly cok cou cou this way?
Date: Dec 7, 2009
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