Cou Cou Recipe
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
» 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.
Author: Brett Callaghan
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Information Assumed Accurate On: Dec 9, 2008
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My Dad was Bajan. I was raised in NY but ate Bajan. The recipe made cou cou easy for me. My daughter enjoyed it. I even made balls like Mom use to do.
Date: Mar 19, 2016
By: St. George Native
This is just pollard, and I suspect the ducks might be running away from it. Ask Marbles,he'll tell you.
Date: Jan 11, 2016
Date: Mar 14, 2014
recipe was very helpful and easy to follow...my guest thought I was a 'Cou Cou' pro.
Date: Jun 1, 2013
this answer is not wrong
Date: Feb 25, 2013
I'm trying to surprise my husband who is Bajan and I am not, for the Holidays. I want to make his traditions and mine together because we are two cultures but one family. Please help me to know what kind of herbs I should use and what kind of fish that is similar to fling fish because where we live they do not have that kind. Also I believe it was Mike that mentioned Black Pudding and sous can you share with me the recipe because my husband mentioned that as another one of his favorites and what they had for the holidays. Thank you all :)
Date: Nov 11, 2012
I'm getting better at making Cou Cou, but I like it with Red Herrin(Herron) gravy or steam flying fish, My mother taught me how to do it, before he passed. She always said Cou Cou without lumps aint cou cou, so I alway make sure there are a few lump in it and think of her. But when I'm home in Barbados, my sister Marcia makes it nice and smooth.
Date: Jul 6, 2012
this way is too hard..bajans cook it alot different
Date: Jun 28, 2012
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
Date: Jan 4, 2011
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
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
I had to smile, that was really funny, please not real bajan.
Date: Dec 24, 2009
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
Do you reallly cok cou cou this way?
Date: Dec 7, 2009
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