Barbados | Breads & Grains | Cornmeal

Coo-Coo

(Barbadian cornmeal mush with okra)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Water 3 cups
Okra destemmed, cut into 1/2" rounds 1/2 lb
Salt to taste
Cornmeal 1 cup
Butter 1 Tbsp

METHOD

Basic Steps:  Simmer → Stir
  1. Put the water and okra into a large saucepan. Add enough salt to season the water well. Bring to a boil over high heat. Reduce heat to low and simmer until okra is just tender, about 8-10 minutes.
  2. Add the cornmeal to the simmering water in a slow steady stream, stirring constantly to avoid lumps. Continue to stir until the mush thickens and begins to pull away from the pan, about 5-7 minutes.
  3. Pour the mush into an oiled round bowl large enough to hold it all. Then invert this bowl onto a serving platter or bowl. This gives it a nice rounded presentation. Brush the top with butter and serve.

VARIATIONS

  • Use chicken stock in place of the water for more flavor if you like.
  • This dish is sometimes made with cassava flour.

NOTES

  • Coo-coo is one half of the Bajan national dish of coo-coo and flying fish. It is very similar to Italy's polenta or the fufu of Africa.