the national dish of barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!
Time: 25 minutes
- 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
Number Of Ingredients: 6
- cold water
The national dish of Barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!
Recipe From food.com
Provided by Sageca
Yield 6 serving(s)
- 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.
Number Of Ingredients: 6
- 4 okra
- 4 cups water
- 2 cups cornmeal
- 2 cups cold water
- 1 teaspoon salt
- 1 tablespoon butter
"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 6 servings.
- In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Number Of Ingredients: 9
- 2 cups water
- 1 tablespoon butter
- 1 tablespoon dried parsley flakes
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 package (10 ounces) couscous
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