Coo-Coo

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

1. Add olive oil and butter to a pot then saute onion, pimento and ochro for 1 minute uncovered
2. Season with salt and black pepper then cover and allow to cook for 2 minutes
3. Add garlic then saute one minute
4. Add coconut milk, 1 cup of water and roucou to the mixture.
5. Bring mixture to a boil then reduce heat and allow to simmer for 10 minutes
6. Season with salt and black pepper
7. Remove from heat then gradually stream and whisk cornmeal into mixture until combined
8. Using a wooden spoon, combine mixture until smooth
9. Return mixture to stove on low heat then add 1 cup of water
10. Using the wooden spoon, continue to mix until fully combined and smooth
11. Allow mixture to cook on low heat for 5 minutes
12. Transfer coo-coo to a greased bowl or dish and allow to set for at least 30 minutes
13. Serve & enjoy

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