Best Bajan Cou Cou Recipes

Cou-Cou image

Provided by Sageca

Categories Caribbean

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Steps:

Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
Meanwhile, combine corn meal with cold water and mix well.
Add corn mixture to the okra. Add salt.
Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
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.
What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
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Nutrition Facts : Calories 166.6, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 420.8, Carbohydrate 31.8, Fiber 3.2, Sugar 0.4, Protein 3.5

Bajan Cou-Cou image

Provided by Food Network

Time 15m

Number Of Ingredients 4

Steps:

Soak cornmeal in water. Grate okra and cook in boiling water. When water is of a slimy consistency strain off okra and reserve. Place saucepan on medium heat, add cornmeal and stir continuously until hot. When cornmeal begins to tighten, add okra water still stirring until cornmeal is cooked. Stir in okra and season, to taste, with salt and pepper.;