How to make and enjoy cou cou

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Cou cou is a combination of cornmeal and okra and other seasonings to form a cornmeal semi solid slush. Most prefer finely ground cornmeal to make their cou cou but almost any grade will do. Cou cou is often compared to the Italian polenta and a few have compared it to American grits.

It forms part of Barbados national dish which is flying fish and cou cou. It is traditionally prepared for a Friday lunch but can be enjoyed any day of the week.

Cou cou has a neutral flavour profile and is often paired with a sauce, usually a fish containing or fish flavoured sauce.

It is popular for being inexpensive, easy to prepare and delicious. See our recipe of cou cou and flying fish below.

 

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Cou Cou and Flying Fish

Prep Time40 minutes
Yield: 4 +
Cost: USD 25

Materials

  • 8oz   Cornmeal ( fine)
  • 5 okras
  • 3 tbsp butter
  • 6 cups water

Flying fish

  • 5 flying fish
  • 2 onions
  • 2 medium tomatoes
  • 3 stalks thyme
  • 4 long pieces spring onions ( scallion or green onions)
  • 4 tbsp oil
  • 4 tbsp lime juice
  • zest of one lime
  • salt to taste
  • black pepper to taste

Instructions

  • Put corn meal into a bowl.
  • Cut okras into thin slices
  • Put 3 cups of water into a medium sauce pan.
  • Add salt & okras to the pot of water.
  • Put pot on a high heat to boil for 7 – 10minutes.
  • Pour the remaining 3 cups of water into the bowl of corn meal.
  • Whisk together to create a smooth consistency.
  • When the okras are cooked, add the cornmeal slush to the okra pot.
  • Whisk together on a low heat for about 12– 15 minutes until the corn meal is cooked and not grainy.
  • After corn meal is cooked, season to taste with salt & pepper. Finish with 3 tbsp. of butter.

Flying fish

  • Cut and chop onions
  • Cut and chop spring onions.
  • Fine chop thyme
  • Season fish with salt, pepper, lime juice and lime zest.
  • Roll fish and tie them off with the top of a spring onion.
  • Heat a pan on a high heat then add oil.
  • Allow pan to get hot.
  • Add onions, spring onions and tomatoes to pan.
  • Add a pinch of salt & pepper.
  • Sauté for 6 minutes until vegetables are soft and tender.
  • Add flying fish to the pan.
  • Add thyme.
  • Add 2 cups of water.
  • Cover & let it steam out for 8 – 10minutes.
  • Season with salt & pepper to taste.
  • Ladle flying fish and sauce atop a scoop (scoops) of cou cou.