Barbadian Cou Cou Recipe

COU-COU- 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

• 4 okras thinly sliced
• 4 cups boiling water
• 2 cups corn meal
• 2 cups cold water
• 1 tsp salt
• 1 tbsp butter

METHOD

• Cook the okras in boiling water for 10 to 12 minutes. While they are cooking, mix the corn meal and cold water to a smooth paste.
• When the okras are soft, lower the heat, add salt and corn meal mixture, stirring constantly with a "cou-cou stick" (wooden spoon) until the mixture becomes fairly stiff.
• When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.

Butter a bowl; turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.


Of course the meal won't be complete unless you have a glass of cold bajan mauby to wash your cou cou down. Note it is traditionally enjoyed on a Saturday afternoon.