It’s been a while since Thanksgiving, and your leftover stuffing’s gone, leaving you craving a delicious starchy new form of starchy goodness for your plate. Here’s a really delicious suggestion.
This classic Bajan (that’s Barbados, kiddies, not Mexico) dish might be best described as ‘tropical grits,’ but that misses the point. Cou-cou is a wonderful foil for stronger-flavored foods like salt fish or grilled meat at any meal, or as a dish on its own if you like. It’s pretty good with a fried egg and hot sauce on top too.
You’ll need:
About 2 cups yellow (course) corn meal
About 3/4 lb. fresh okra, cleaned and cut
1 can of cocnut milk
Water
Salt, pepper, and any other spice you like
Butter
Bring about 3 cups of water to a boil in a saucepan, add salt, and add your okra. Cook that about 8 minutes, or until it’s almost soft enough for you, and use a slotted spoon to remove the okra to a bowl. Pour off half of the water, and return the rest to a boil. Now, beat in your cornmeal, making sure it gets all nice and wet. Once it is, begin beating in your coconut milk, plus another cup or so of water (or more milk if you prefer a stronger flavor). Mix in your spices, cover the saucepan, and cook for about 20 minutes, stirring occasionally. The cou-cou is done when a wooden spoon stands up when placed in the middle of the pot.
During cooking you may want to adjust quantities of milk, water, or even add more cornmeal … you can do that, but be careful that you don’t get dry patches or a soupy mix – that’s no fun! You can change up the flavor by adjusting how much coconut you use, and which and how much spice. Adding allspice might be tasty, or maybe try some herbs.
Serve right away, and store leftovers in tupperware in the fridge. To reheat, add a little bit of water and microwave gently.