COU COU (CARIBBEAN POLENTA)
Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish.
Provided by NylaM
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
- Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
- Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
- Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
- Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
- When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
Nutrition Facts : Calories 330.6, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 690, Carbohydrate 48.8, Fiber 5.3, Sugar 0.7, Protein 5.6
BAJAN COU COU
Bajan Cou Cou is Caribbean style polenta. This delicious savory cornmeal porridge is a great gluten free side dish for any meal.
Provided by Chef Mireille
Categories Side Dish
Number Of Ingredients 5
Steps:
- In a large pot, bring 2 cups of water and salt to a boil.
- Add okra and cook for 8 minutes.
- In a small bowl, combine 1 cup water and cornmeal and stir until smooth.
- Add to pot slowly, stirring constantly. Add remaining water and continue to stir.
- Reduce heat to low and cook, stirring constantly for about 5 minutes, until thickened.
- Spoon some of the mixture into greased ramekins or bowls for individual servings.
Nutrition Facts : Calories 190 kcal, Carbohydrate 32 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 621 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
COO-COO (CARIBBEAN POLENTA)
This was the first recipe I tested from the book 'An Embarrassment of Mangoes'.
Provided by C G @Celestina9000
Categories Other Desserts
Number Of Ingredients 4
Steps:
- In a large saucepan over medium heat, stir together the coconut milk, butter and salt. Bring *almost* to the boil.
- Gradually stir in the cornmeal. Lower heat and cook the mixture for approximately 5-10 minutes, stirring constantly with spoon to prevent sticking (my non-stick pan worked really well for this recipe!) Stir until the mixture thickens and leaves the sides of the pan. If however, it becomes too thick, stir in a little more coconut water or milk.
- Pour the mixture into a greased 8" x 8" ovenproof pan. Set aside for a couple minutes then cut into squares and serve warm. I think I let the coo coo set for about 10 minutes. The second time I prepared this I added a little bit of vanilla paste and a sprinkle of freshly grated nutmeg. Either version is good!
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