Cornmeal cou-cou is one-half of Barbados’ national dish of cou-cou and flying fish. It is best eaten with a very saucy stew of fish, meat, or poultry.

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Cornmeal Cou-Cou

Cornmeal cou-cou is one-half of Barbados' national dish of cou-cou and flying fish. It is best eaten with a very saucy stew of fish, meat, or poultry.

Prep Time15 mins

Cook Time2 hrs 2 mins

Course: Lunch

Cuisine: Bajan

Keyword: Bajan, Barbados’ national dish, Cornmeal Cou-Cou

Servings: 4

Calories: 220kcal

Ingredients

2 cups Cornmeal
1 tbsp. Butter (plus extra for buttering dish)
1 tsp. Salt
2 cups Water
4 cups Water (boiling)
1 ⅓ cup Okra (thinly sliced)
2 tsp. Thyme (minced)
1 tbsp. Garlic (minced)
1 ½ cup Onions (finely chopped)
1 tbsp. Oil

Instructions

Gather the ingredients.
Soak the cornmeal in 2 cups water for 5 minutes.
In a pot, heat the 1 tablespoon of oil and gently saute the 1/2 cup of onions, 1 tablespoon of garlic, and 2 teaspoons of thyme for 1 to 2 minutes.
Add the 1 1/3 cups of sliced okra and saute for 1 minute.
Pour 4 cups of boiling water into the pot with the onion-okra mixture and let it boil for 10 minutes.
Using a slotted spoon, remove the okra to a small bowl and set aside.
Pour half of the liquid from the pot into a small bowl and reserve for later use.
Turn the heat to low and simmer. Add the soaked cornmeal, salt, and butter. Stir constantly using a whisk to avoid lumps and keep the cornmeal mixture from scorching.
As the cornmeal begins to dry out, add the reserved liquid in stages, stirring with a wooden spoon until the cornmeal is cooked. This process takes about 90 minutes. Stir the cou-cou at 15-minute intervals to ensure that it is not sticking to the bottom of the pot
As the mixture begins to break away clean from the sides of the pot, add the okra and stir to incorporate fully.
Let the cou-cou continue to cook until it is firm but not stiff. The cou-cou should break away easily from the sides of the pot. Another way to check it is to insert a spoon into the middle of the cou-cou. It should stand and be easy to remove from the mixture.
Transfer the cou-cou to a generously buttered bowl and swirl it around to form a mold. Invert the bowl onto a serving platter so the cou-cou drops out in a nicely shaped mound.
Create an indentation in the center of the cou-cou and heap with stewed fish, meat, poultry, or vegetables, letting the rich sauce spill over to the sides.

Nutrition Facts

1 servings per container

Amount Per ServingCalories220
% Daily Value *
Total Fat 4g 7%
- Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 27mg 2%
Total Carbohydrate 43g 15%
- Dietary Fiber 5g 20%
Protein 5g 10%

Calcium 78%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.