Cornmeal With Okra Cou Cou Recipes

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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

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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