Cornmeal Coo coo aka CouCou. Creamy, thick and hearty Polenta – Caribbean style. An intriguing side dish with tons of flavor.
Cornmeal can be bland and boring but it’s loved for its versatility as much as it’s sweet corn flavor used in both savory and sweet recipes throughout the world and in my household. I always have a container of cornmeal on stand by– definitely a pantry staple for me.
There are just so many ways you can cook it up and serve. And so many countries and regions have their favorite way of making it. In Africa, especially East and West Africa it is most often cooked as a side dish, with water and salt; known as Ugali and Fufu respectively.
Here’s an intriguing version of cornmeal from the Caribbean, one that will make you take notice – Coo Coo – made with okra also known as okroes, red bell pepper, seasoned with thyme garlic, cooked in coconut milk. Definitely not bland or boring and it’s open to so many variations. A well loved side dish throughout Barbados, sometimes known as their national dish when paired together with flying fish. Other delightful combinations make an appearance in the Virgin Islands and the Netherlands Antilles. And in Jamaica it is cooked without okra and sometimes with salted codfish known as cornmeal turned up.
I know okra has a lot of detractors, I certainly do have one in my family, so I know if you are one of them, then by all means leave it out! No worries! The Cou Cou police will not be visiting you. But you are tossing out a powerhouse!
You can cut your okra in chunks or as little as you like. Some people like to blend it before incorporating it in their cornmeal to make it really mushy. I prefer to sauté the okra a few minutes before incorporating into the cornmeal.
This Caribbean Coo Coo is an excellent side paired with chicken, fish or pork, and it makes a satisfying vegetarian main course, too.
Enjoy!!!
Cornmeal Coo Coo
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 1 cup cornmeal
- 1 teaspoon minced garlic
- ¼ cup diced onions
- ½ teaspoon minced thyme
- ¼ cup cut up red bell pepper optional
- 2 1/2 cups warm water or more
- 1 cup coconut milk replace with broth
- 1/2 teaspoon salt more adjust to taste
- 1 cup sliced okra(frozen
- 2 Tablespoons butter
Instructions
- In a medium-sauce pan or pot add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns.
- Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil
- At this point you may remove some or half of the vegetables and reserve, if you like your vegetables crunchy.
- Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
- Reduce the heat to low and cook until the mixture thickens.
- Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. Return any vegetables reserved. Add butter, add more water if desired continue whisking to cornmeal consistency. I usually use about a total of 3 1/2 cups water because I like mine, really soft.
- Turn off the heat. Scoop out and place into a wet bowl, to form a ball . Let it set for a few minutes then turn in upside down on to a plate. Serve warm.
Tips & Notes:
- You can cut your okra in chunks or as little as you like, some people like to blend it before incorporating in their cornmeal to make it really mushy. I prefer to sauté the okra a few minutes before incorporating into the cornmeal.
Nutrition Information:
In a medium-large sauce pan or pot , add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns.
Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil. If you’d like some of the vegetables to top with, remove some of the cooked vegetables and set aside.
Gradually whisk in the cornmeal, until you have added the whole thing into the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps – to prevent burns.
Reduce the heat to low and cook until the mixture thickens. Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. At this point you may remove some or half of the vegetables and reserve, if you like your vegetables crunchy.
Add butter, add more water if desired continue whisking to cornmeal consistency. I usually use about a total of 3 1/2 cups water because I like mine really soft.
Voila!
Chris says
I am from Grenada and have not had this in years. Very similar to my Grandmother’s . Definitely going to try it this weekend with some fish stew with onions and tomatoes. Thanks for sharing
ImmaculateBites says
Awesome! That’s the way to go with it. Do let me know how it works out for you.
Vanessa says
Hi I noticed the okra your used was frozen ..can I use fresh ones ?
ImmaculateBites says
You sure can. Use whatever you have on hand.
La Toya says
Hello Imma. Thank you for the recipe. My mom makes it this way and I’m soon to learn and master it.
Questiob: Can it be frozen?
ImmaculateBites says
Hi La Toya! If you freeze it the texture would not be the same. It’s best eaten the same day.
Stephanie says
Thank you so, so, so much. I am from St. Lucia and didn’t know of ‘turned cornmeal’ (coo coo – Barbados, fungi – Montserrat) until a friend from Nevis made it for me. My first attempt, following a recipe from a Montserratian was disasterous and I never attempted it until I came across your recipe. It worked a treat, and was so flavoursome, I was surprised at myself. Thank you. Will definitely be making it again.
ImmaculateBites says
Awesome! Glad to hear it was a success. Thanks for taking the time to share your thoughts.
Norma says
I would love to try this recipe. I grew up in Guyana and have been looking for a recipe that I didn’t have to use okra.
Two questions:
1. How much oil?
2. How much cornmeal?
Please reply so I can go ahead and make this delicious recipe.
ImmaculateBites says
About a Tablespoon oil. And you need 1 cup of cornmeal. Do let me know how it works out for you.
maryjane gustave says
i tried it tracy and woooooooooow it was very tasty thanks i cooked it with cuury salmon.
ImmaculateBites says
Yay! Glad it worked out well for you.
Marcelle says
Definitely not a traditional island cou cou but it looks amazing. Wonder how this would work with grits as opposed to corn meal?
ImmaculateBites says
Thanks Marcelle. I think it would do just fine.
London @ Gluten Free with L.B. says
Such a great idea to use okra! We’re planting some right now in our garden and I am always at a loss as far as what we should do with all of it!? Will definitely be making this 🙂 Thanks for sharing!
Judy says
Hi a friend of mine brought me this recipe but I’ve never had a chance to make it. Looks really good!
Felesha says
I have never tried any form of polenta! Looks like a delicious place to start. Thanks for sharing!
ImmaculateBites says
You need to try it Felesha! Polenta is delicious.
Kristen says
My mom is italian, and makes something similar with cornmeal- polenta. I love the flavor pallet that is going on here.
ImmaculateBites says
Thanks Kristen.
Bob says
I saw a similar recipe in James McNair Cooks Italian. It intrigued me that once the cooked polenta has set about 1/4 inch thick, it’s cut into squares and baked. h-m-m-m-m- Maybe next time.
Kathy Hester says
I’m from the south,so we eat a ton of grits, but I have this idea of adding okra and other veggies in. Such a tasty meal!!
ImmaculateBites says
It sure kathy! It sure adds some vegetables to your meal
Danielle says
I love everything about this, including the name. And all these ingredients are in my pantry, so I’m good to go. So glad I found your blog.
ImmaculateBites says
Yes! It’s quite an interesting name. So glad you are here Danielle
Jali says
So glad I came across your site! Your recipes and flavor profile are much like my own. As my background is from the Spanish speaking Caribbean – Dominican Republic, but my husband is from them English speaking Caribbean – Barbados, I look forward to trying out some recipes. Although the two styles of cooking do not vary greatly there are some things, like this cornmeal dish, that I have not heard of or tried before.
ImmaculateBites says
Hi Jali! This recipe here is similar to how it’s cooked in Barbados. And totally agree on the similarities in cooking styles between the two regions, really a fusion of Cuisines. Do let me know which which ones you try. Thanks for stopping by.
Jackie says
I from barbados I never knew you cook coco like that you need to k people goid aloneave
Tracy @ Served from Scratch says
Wow I’ve never heard of this, but it sounds amazing!
ImmaculateBites says
Thanks Tracy.