Baidawi adds some sauteed aromatics and roucou to this Coo-coo recipe to give extra flavor to this popular cornmeal based dish. Coo-coo is popular dish in the Caribbean that is typically made with cornmeal. In Trinidad & Tobago Coo-coo is commonly served with callaloo and stewed fish or fried fish.
Coo-Coo
Ingredients
2 cups cornmeal
2 cups coconut milk
2 cups water
1 medium sized onion finely chopped
3 pimentos finely chopped
8 ochro (okra)Â finely chopped
4 cloves garlic minced
1 tsp roucou
3 tbsp olive oil
2 tbsp butter
salt & black pepper to taste
Method
Add olive oil and butter to a pot then saute onion, pimento and ochro for 1 minute uncovered
Season with salt and black pepper then cover and allow to cook for 2 minutes
Add garlic then saute one minute
Add coconut milk, 1 cup of water and roucou to the mixture.
Bring mixture to a boil then reduce heat and allow to simmer for 10 minutes
Season with salt and black pepper
Remove from heat then gradually stream and whisk cornmeal into mixture until combined
Using a wooden spoon, combine mixture until smooth
Return mixture to stove on low heat then add 1 cup of water
Using the wooden spoon, continue to mix until fully combined and smooth
Allow mixture to cook on low heat for 5 minutes
Transfer coo-coo to a greased bowl or dish and allow to set for at least 30 minutes