Prepare all the vegetables ahead by slicing and dicing as shown in the video.

Place butter in a pot to melt and sauté the vegetables for the Coo coo. Cook for 5 minutes until the ochroes have been broken down. Add salt and black pepper to your liking.

Next add coconut milk and full cream milk. Note: (Make sure the liquid is hot and comes to a boil.)

On the heat add a little of the cornmeal and continue whisking quickly until all the cornmeal is incorporated. Add 1tbsp butter and mix well. Note: (Keep whisking fast as it helps to prevent lumps. Also make sure to cook the cornmeal for at least 5 minutes until all the liquid has absorbed and everything is fully blended.

Place the mixture into a grease dish and allow to set for at least 15-20 minutes.

Season the fish with salt, black pepper, garlic, lime juice and lime zest and rub the fish.

To the flour add salt, black pepper, paprika and mix well. Take each fish and coat both sides in the flour mixture.

In a hot pan add the oil and pan fry the fish on both sides just until its golden brown.

To make the sauce add oil to a hot pot and sauté all the vegetables. Next add the tomato paste, brown sugar, Roucou and water. Add salt and black pepper to your liking.

Place the fish in the pot and toss gently.

Cut Coo coo as desired and serve with the fish.

Enjoy!