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) 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
- Serve & enjoy
