Best Cou Cou Recipes

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STEAMED FLYING FISH AND COU-COU



Steamed Flying Fish and Cou-Cou image

This is the national dish of Barbados.

Provided by Food Network

Categories     main-dish

Yield 4 to 8 servings

Number Of Ingredients 27

2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied
3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce

Steps:

  • Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
  • Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
  • Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
  • Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
  • Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

CORNMEAL WITH OKRA (COU-COU)



Cornmeal with Okra (Cou-Cou) image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

2 ears whole corn
5 tablespoons unsalted butter
2 cups okra, frozen or fresh
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme, leaves only
6 cups water or chicken stock
Kosher salt and freshly ground black pepper
2 cups yellow corn meal
Freshly ground nutmeg

Steps:

  • Heat the oven to 350 degrees F.
  • Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
  • If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
  • Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
  • Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.

BAJAN COU-COU



Bajan Cou-Cou image

Provided by Food Network

Time 15m

Number Of Ingredients 4

8 ounces cornmeal
4 ounces okra
1/2 teaspoon salt
1/2 teaspoon pepper

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.;

COU COU (CARIBBEAN POLENTA)



Cou Cou (Caribbean Polenta) image

Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish.

Provided by NylaM

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups yellow cornmeal
1 cup fresh okra (or 1 package frozen cut okra)
1/4 teaspoon ground pepper
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
3 cups water

Steps:

  • Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
  • Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
  • Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
  • Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
  • Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
  • When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.

Nutrition Facts : Calories 330.6, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 690, Carbohydrate 48.8, Fiber 5.3, Sugar 0.7, Protein 5.6

FLYING FISH WITH RED PEPPER SAUCE & COU-COU



Flying fish with red pepper sauce & cou-cou image

Bursting with Caribbean flavours, this is the national dish of Barbados - serve with a side of cou-cou, made from polenta and okra

Provided by Shivi Ramoutar

Categories     Dinner, Fish Course, Lunch, Main course

Time 1h20m

Number Of Ingredients 26

4 flying fish fillets (or 2 tilapia fillets), lightly scored
½ tbsp finely snipped chives
small handful coriander , finely chopped
squeeze of lime juice
1 tbsp vegetable oil
½ onion , finely chopped
1 garlic clove , crushed
1 thyme sprig
small handful coriander leaves, finely chopped
25g okra , stalk removed, thinly sliced
50g polenta or fine cornmeal
1 tbsp unsalted butter
pinch of freshly grated nutmeg
1 tbsp vegetable oil
½ onion , finely chopped
½ celery stick , finely chopped
1 red pepper , deseeded and finely chopped
1 garlic clove , crushed
1-2 tsp pepper sauce , shop-bought or homemade (see Goes well with)
½ tsp dried oregano
½ tsp dried thyme
small handful parsley , finely chopped
pinch of curry powder
227g can chopped tomato
1 ½ tbsp tomato purée
½ tbsp golden caster sugar

Steps:

  • Mix together the green seasoning ingredients with a pinch of salt and pepper. Rub the fish in the seasoning, cover and leave to marinate in the fridge for 1 hr.
  • Use kitchen paper to dab off excess marinade, then gently roll each fillet up into a pinwheel and secure with a cocktail stick.
  • For the cou-cou, heat the oil in a small saucepan, add the onion and cook until soft (about 5 mins), stirring often.
  • Add the garlic, thyme and coriander, and cook for about 30 secs, stirring continuously. Stir in the okra and sauté for 1 min. Add 300ml boiling water, reduce the heat and simmer for about 5 mins, topping up with more boiling water if the pan dries out. Remove the okra and onion with a slotted spoon and set aside.
  • Turn up the heat and bring to the boil. Whisk in the polenta gradually, and continue to whisk until it is smooth, thick and starts to bubble - about 3 mins. Reduce the heat to low, cover the pan and simmer for 10 mins, whisking very often, until the polenta is cooked through. Stir in the okra and onion. Remove the sprig of thyme and discard. Add the butter and nutmeg, and season to taste.
  • Meanwhile, make the sauce. Heat the oil in a pan, add the onion, celery and pepper, and soften, stirring often, for 5-10 mins. Add the garlic, pepper sauce, herbs and curry powder, and cook for about 30 secs, stirring regularly. Add the tomatoes, tomato purée, 100ml water and sugar, and bring to a gentle simmer. Cook for 15 mins, allowing the sauce to thicken a little.
  • Place the rolled fish fillets in the sauce, cover and continue to simmer until just cooked through, about 10-15 mins, depending on the size of the fish. Divide the cou-cou between plates, spoon over the sauce and arrange the fillets on top. Eat immediately.

Nutrition Facts : Calories 477 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium

STUFFED CREOLE FLYING FISH WITH COU-COU



Stuffed Creole Flying Fish with Cou-Cou image

Provided by Food Network

Number Of Ingredients 10

Stuffed Creole Flying Fish
3 flying fish
2 ounces. julienne of the following: pineapple, mango, coconut, onion, sweet peppers, and celery
5 leek leaves
1-ounce vegetable oil
6 ounces julienne tomatoes
White wine
1 cup fish stock
6 ounces tomato juice
2 pounds tomato paste

Steps:

  • Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.;

FLYING FISH AND COU COU RECIPE BY TASTY



Flying Fish And Cou Cou Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Guinness

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 35

1 medium yellow onion, roughly chopped
3 spring onions, white and light green parts only
2 cloves garlic, peeled
1 fresh ginger, peeled
1 Scotch bonnet chile, seeded if desired
1 tablespoon fresh thyme
¾ teaspoon ground allspice
1 lime, juiced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup red wine vinegar
2 sea bass fillets
1 lime, juiced
¼ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons olive oil
½ cup yellow onion, finely diced
1 teaspoon garlic, minced
1 red bell pepper, seeded and finely diced
1 teaspoon dried thyme
2 ½ teaspoons curry powder
1 teaspoon garlic powder
1 can tomato
½ stick unsalted butter
1 teaspoon kosher salt
freshly ground black pepper, to taste
fresh flat-leaf parsley, for garnish, chopped
4 pods okra
1 medium yellow onion, peeled and quartered
1 sprig fresh thyme
2 ½ cups water
1 cup ground cornmeal
½ teaspoon kosher salt
Cold Guinness Extra Stout, for serving

Steps:

  • Make the Bajan chopped seasoning: Add the onion, spring onions, garlic, ginger, Scotch bonnet, thyme, allspice, lime juice, salt, and black pepper to a food processor and process for about 1 minute, until it reaches a rough paste-like consistency, scraping down the sides of the bowl as needed. Add the vinegar and pulse 1 or 2 times, until incorporated. Transfer to a bowl and set aside until ready to use. Any leftover seasoning will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Season the fish: Place the sea bass fillets on a plate and pour the lime juice over them, then sprinkle with the garlic powder, salt, and pepper. Let marinate for 15 minutes while you make the fish stew.
  • Make the fish stew: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, garlic, red bell pepper, thyme, curry powder, and garlic powder, and cook, stirring occasionally, for 2-3 minutes, until the vegetables are just starting to soften. Stir in the tomatoes and bring to a simmer, then add the butter, salt, pepper, and 2 tablespoons of the Bajan chopped seasoning. Stir until the butter melts and everything is incorporated.
  • Nestle the fish into the stew until submerged halfway. Cover the pan and cook for 12-15 minutes, until the fish is cooked through and flakes easily when tested with a fork.
  • Make the cou cou: Add the okra, onion, thyme, and water to a shallow nonstick saucepan or skillet over medium-high heat and bring to a boil. Immediately remove from the heat and strain, reserving the liquid and the okra separately and discarding the onion and thyme.
  • Place the same saucepan over medium heat and add the cornmeal. While whisking constantly, slowly pour the reserved liquid back into the pot. Whisk until smooth, then add the salt. Cook, continuing to whisk, for 6-8 minutes, until the cornmeal is thick with a consistency similar to firm mashed potatoes.
  • Slice the okra pods on the bias.
  • To serve, spread the cou cou onto a serving platter or individual dishes, then sprinkle the okra on top. Carefully lift the fish from the stew and place atop the cou cou and okra, then spoon the stew over the top. Garnish with parsley. Serve with a cold Guinness Extra Stout.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 103 grams, Fat 83 grams, Fiber 19 grams, Protein 68 grams, Sugar 20 grams

COU-COU



Cou-Cou image

The national dish of Barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!

Provided by Sageca

Categories     Caribbean

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

4 okra
4 cups water
2 cups cornmeal
2 cups cold water
1 teaspoon salt
1 tablespoon butter

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.
  • --------------------------------------------------------------------------------.

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

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