Barbados Cou Cou
Barbados national dish is flying fish and cou cou
Cou Cou means side dish. It is made from cornmeal with the addition of okra, and sugar is added in some island recipes.
It is mainly served as a accompaniment to fish - in Barbados flying fish is used. Snapper fillets and any other fish can also be used in this recipe.
Ingredients:
Remove steams from okra and slice into medium rings. In a heavy saucepan, bring water to a boil, add okra. hot pepper and salt. Boil for 15 minutes
Meanwhile add the cornmeal to a bowl and add the remaining 3 cups of cold water. Mix well.
Remove the saucepan from the heat and combine the okra and cooking liquid with the cornmeal mixture. Return the pan to the heat and stir frequently until the mixture is smooth and thick
More water can be added if needed. Form mixture into round balls using a small bowl spread generously with the butter. Serve Hot
Recipe courtesy of Chef Freda Gore, owner of Caribbean Culinary Tours
www.caribbeanculinarytours.net
Happy Travels,
Linda
Photo Courtesy of Caribbean Culinary Tours
Barbados national dish is flying fish and cou cou
Cou Cou means side dish. It is made from cornmeal with the addition of okra, and sugar is added in some island recipes.
It is mainly served as a accompaniment to fish - in Barbados flying fish is used. Snapper fillets and any other fish can also be used in this recipe.
Ingredients:
- 3 cups water
- 12 small okra or (1) 8 oz pack frozen
- 3 cups boiling water
- Salt to taste
- 1 small seeded hot pepper (optional)
- 2 cups yellow cornmeal
- 3 cups water
- 2 tablespoon butter
Remove steams from okra and slice into medium rings. In a heavy saucepan, bring water to a boil, add okra. hot pepper and salt. Boil for 15 minutes
Meanwhile add the cornmeal to a bowl and add the remaining 3 cups of cold water. Mix well.
Remove the saucepan from the heat and combine the okra and cooking liquid with the cornmeal mixture. Return the pan to the heat and stir frequently until the mixture is smooth and thick
More water can be added if needed. Form mixture into round balls using a small bowl spread generously with the butter. Serve Hot
Recipe courtesy of Chef Freda Gore, owner of Caribbean Culinary Tours
www.caribbeanculinarytours.net
Happy Travels,
Linda
