|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 5g||18%|
|Total Sugars 2g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Caribbean cou-cou (or coo coo) is, quite simply, a dish made of lightly seasoned cooked cornmeal mixed with okra and water. It is done low and slow until all the liquid is absorbed, and the mixture comes away easily from the sides of the pot. Though it takes some time, it's relatively easy to prepare at home, and it makes a wonderful side to saucy fish, pork, and beef dishes.
Widely consumed in a variety of versions on Caribbean islands from Trinidad to Antigua and Barbuda, cou-cou can take many forms, but okra is a staple of the recipe. However, in many versions, the cooking liquid is replaced with coconut milk, making a creamier and heartier cou-cou dish. Many similar corn-based West African dishes—think ugali or fufu—show how much the cuisine of this area influenced the flavors and recipes of the Caribbean when enslaved people brought with them techniques and recipes and adapted them to what was available locally.
Enjoyed throughout the Caribbean under different names, cornmeal cou-cou is best eaten with a very saucy stew of fish, meat, or poultry. American and Italian cooks may find cou-cou similar to firm polenta. The key for a successful cou-cou lies in the vigorous stirring in the later stages of cooking, so much so, that in the Caribbean they have a specially designed cou-cou stick for this purpose. A flat wooden spoon to stir the thick cou-cou works great and will help you make a wonderful and delicious recipe. This dish is naturally gluten free and can be made vegan friendly by replacing the butter with plant-based margarine or butter. For this recipe, we suggest using fine cornmeal instead of a coarse grind.
2 cups fine cornmeal
2 cups cold water
1 tablespoon oil
1/2 cup onions, finely chopped
1 tablespoon garlic, minced
2 teaspoons fresh thyme, minced
1 1/3 cups okra, thinly sliced
4 cups water, boiling
1 teaspoon salt
2 1/2 tablespoons butter, divided
Gather the ingredients.
Soak the cornmeal in the cold water for 5 minutes.
In a large pot, heat the oil and gently sauté the onions, garlic, and thyme for 1 to 2 minutes.
Add the sliced okra to the pot and sauté for 1 minute.
Pour the boiling water into the pot with the onion-okra mixture and let the vegetables boil for 10 minutes.
Using a slotted spoon, remove the okra and onions to a small bowl and set them aside.
Pour half of the liquid from the pot into a small bowl and reserve for later use.
Turn the heat to low and simmer. Add the soaked cornmeal, plus the salt and 1 tablespoon of the butter. Stir constantly using a whisk to avoid lumps and keep the cornmeal mixture from scorching.
As the cornmeal begins to dry out, add the reserved cooking liquid in stages, stirring with a wooden spoon until the cornmeal is cooked. This process takes about 90 minutes. Stir the cou-cou at 15-minute intervals to ensure that it is not sticking to the bottom of the pot.
As the mixture begins to break away clean from the sides of the pot, add the okra and onions back and stir to incorporate fully.
Let the cou-cou continue to cook until it is firm but not stiff. The cou-cou should break away easily from the sides of the pot. Another way to check is to insert the wooden spoon into the middle of the cou-cou and see if it stands up—it also should be easily removed from the mixture.
Generously butter a bowl with the remaining butter, and once the mixture is properly cooked, pour it into the bowl, swirling it around to form a mold.
Invert the bowl onto a serving platter so the cou-cou drops out in a nicely shaped mound. Eat right away.
How to Serve Cou-Cou
To serve the cou-cou, create an indentation in the center of the inverted cou-cou and heap in stewed fish, meat, poultry, or vegetables, letting the rich sauce spill over the sides. Alternatively, divide the mixture into four to five smaller butter bowls and create the same indentation, stuffing it with your favorite stew or sauce and serve individual cou-cous.