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Cou Cou


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
  • --------------------------------------------------------------------------------

cou cou image

Number Of Ingredients: 6


  1. okra
  2. water
  3. cornmeal
  4. cold water
  5. salt
  6. butter


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

Provided by Sageca

Time 25m

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

Cou-Cou image

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

Provided by Taste of Home

Time 15m

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.

Seasoned Couscous image

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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