Recipe: Cou Cou (Barbados)

first_imgCouCou By Celina DeCastroCou cou derived from the island’s African ancestry and was considered a regular meal for the slaves who were brought from Africa to Barbados. This cornmeal and okra infused side dish when paired with flying fish, this creates the national dish of Barbados.  Cou Cou is considered like grits or polenta.What you’ll need:8 oz of fine corn meal12 okras1 medium sized onion, chopped3 tbsp of butterWaterSalt to tasteWhat to do:Place cornmeal into a bowl, fill enough water to cover the cornmeal.Cut the stems off the top and bottom of the okras, and slice into 1/4-inch-thick ringsPut sliced okra in a saucepan with water, chopped onion and salt. Boil the combination over medium heat until the okras soften.Strain okras from water and set aside the liquidAdd a quarter of the okra liquid into saucepan and add the soaking cornmeal, stir constantly to avoid cornmeal lumping togetherGradually add more of the okra liquid, once the cou cou starts bubbling gently at the surface, add the cooked okra slices and continue stirring for another 3 minutesRemove from heat and add butter.Serve to hungry friends and familylast_img