Cou-Cou

This dish is well known throughout the Caribbean. It first originated in Africa and was transported to the Caribbean during the slave trade. After so many centuries, this meal is still popular.

Ingredients:-

6 ochroes (also known as lady fingers) thinly sliced

4 cups boiling water

2 cups cornmeal

2 cups cold water

1 tsp salt

1 pimento finely chopped

Instructions:-

1.       Cook the ochroes (lady fingers) until the seeds turn pink, that usually takes 10 -15 mins.

2.       While the ochroes are cooking, mix the cornmeal in a bowl of cold water and stir until it remind you of a smooth paste

3.       Make sure the ochroes are tender before lower the heat

4.       Add the salt, pimentos, and cornmeal mixture to the ochroes. Stir constantly with a wooden spoon until the mixture is stiff. ( Make sure that there are no air bubbles present)

5.       When the mixture breaks away cleanly from the sides of the pot, that is when you’ll know the cou cou is ready

6.       Pour cou cou in a bowl and leave to cool

This dish goes well with steamed fish, salt fish buljoi and smoked herring and callaloo.