Barbadian Cou-Cou with Okra and Cornmeal
A creamy cornmeal and okra dish traditionally served as a side in Barbados. Makes 4 servings.
Cou-cou combines cornmeal with cooked okra and its cooking liquid. For this version, allow about 15 minutes of hands-on preparation, 22 minutes of cooking, and 15 minutes of resting time to hydrate the cornmeal.
Ingredient allergens
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Method
- 01
Soak the cornmeal
Mix the cornmeal with 1½ cups of water in a small bowl and leave it to rest for 15 minutes.
Ready to continue when: The cornmeal has absorbed some of the water and is hydrated.
15 min - 02
Cook the okra
Heat the oil in a large pot over medium heat. Add the okra, garlic, and onion; cook, stirring occasionally, until the vegetables soften. Stir in the thyme, 1 teaspoon of salt, and 1 cup of water. Bring to a boil and cook for 2 to 3 minutes. Strain the mixture, reserving the vegetables and liquid separately.
Ready to continue when: The okra and onion are soft, and the cooking liquid is separated from the vegetables.
12 min - 03
Cook the cornmeal
Return the pot to medium heat and add the cornmeal with its soaking water. Bring to a gentle simmer, stirring frequently to break up lumps. Gradually stir in the reserved okra liquid and continue cooking and stirring until the mixture has the consistency of thick porridge.
Ready to continue when: The mixture is smooth and thick, with no visible lumps.
6 min - 04
Thicken and finish the cou-cou
Add the reserved vegetables and the remaining ½ teaspoon of salt. Lower the heat and cook, stirring frequently, until the cou-cou is as thick as mashed potatoes. Stir in the butter and serve hot.
Ready to continue when: The cou-cou is thick, holds its shape as you stir, and the butter is incorporated.
4 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.