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BLANK » Recipe Index » Caribbean Dishes

Cornmeal Cou Cou (Coo Coo)

April 18, 2024 by Charla 18 Comments

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picture of the coo coo

Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typically made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.

cou cou with onions and okra

 Cou cou is very popular amongst the English speaking islands, almost all of these Caribbean islands cook it, only the formula varies.

In case you're not familiar with what I'm talking about let me brief you on this dish, firstly the spelling of the name - cou cou or coo coo is the same thing.

What is cou cou/coo coo?

Coo coo is a fluffy cornmeal dish made from ground cornmeal which is turned and folded with vegetables, coconut milk and mildly seasoned until to becomes a thick consistency.

In Barbados coo coo forms as part of the national dish served with flying fish.

I had the luxury of visiting Barbados (BIM) several times and a local guy took us to a place where they made the best cou cou in town.

It was so nice I had to go back for seconds.

Other variations of cou cou (coo coo)

Also, the Virgin islands (British and US), Antigua and Barbuda consume cou cou, though they refer to it as fungi.

In the Dutch Caribbean it is known as Funchi.

Jamaicans refer to cou cou as Turned Cornmeal or tun' cornmeal if you say it in patios.

The recipe is a slight contrast to our Eastern Caribbean neighbors with the omission of okra.

Many Jamaicans like to serve turn cornmeal with fish or curry chicken. It is considered a poor mans cuisine which often carries negative connotations but many people still eat it.

Well now that I've given you the low down on cou cou and the various names it's known as in the Caribbean, let's get down to business with cooking the darn thing.

Okay this is the Trinidadian version of cou cou and what seals the deal with this popular dish is the pimiento pepper.

Ingredients you need

Ingredients to make cou cou

  • Cornmeal - You will want FINE textured cornmeal and not the coarse type. Fine corneal works best because it cooks quicker and is much smoother.
  • Coconut milk - fresh if possible, if not canned (full fat) is fine.
  • Water - is needed to control the thickness of the cou cou, you may want to have more to hand.
  • Okra/ochro - I used frozen sliced okra because it is convenient, it thaw out quite quickly however, freshly sliced okra is fine.
  • Pimiento peppers - these peppers are what make the dish truly Trinidadian, however red bell peppers work too.
  • Onion/garlic - only a small amount is needed minced or chopped finely.
  • Dairy free butter - used for taste
  • Black pepper/pink salt - to optmise taste.
cou cou with onions

Recipe preparation

To make cou cou is really straight forward, the first thing that you need to do is combine the coconut milk with the water and bring it to the boil.

All of the ingredients (okra, onion, garlic, dairy free butter, pimiento pepper, black and pink salt) then need to be added and simmered for about 5 minutes or until tender.

It's best to do a taste test of the liquid mixture, adding more pink salt/black pepper at this point if needed.

The next step is to add the cornmeal, you might find it easier to remove the pot from the stove and then mix it in.

Alternatively, you can switch off the stove and add the cornmeal in increments that way.

When you add the cornmeal you may get a few lumps to begin with but as you continue to stir they will dissolve.

It's really important to continuously stir while you add the cornmeal, alittle at a time, don't add it all at once and don't rush this step.

As you continue to stir the mixture will come together and should pull away from the sides of the pot, if seems too thick then add a splash of water to make the cou cou less dense.

You should have something that looks like a smooth, thickish ball that you will need to transfter into a bowl - I grease the bowl and add a splash of water which helps with releasing it from the bowl.

Leave it to set for a few minutes, you can use a oven proof pyrex dish instead and slice into the cou cou, that's what some people do.

Once the cou cou is set in the bowl, use a plate to invert the bowl to create a dome.

The steps

Step1-4 adding coconut, water and okra
  • Bring the coconut milk and water to the boil then reduce the heat to medium-low.
  • Add the sliced okra, garlic, onion, pimento pepper, butter, pink salt and black pepper and leave to simmer until tender, this should take approximately 5 minutes.
  • Do a taste test of the liquid and adjust accordingly, if needed.
Step5-8 adding the vegetables
  • Switch the stove off (or you can remove the pot from the stove instead) and begin to add half of the cornmeal at little at a time while stirring rapidly (I use a spatula for this step). Tip - the quicker you stir the less likelihood of lumps forming. Any lumps that form will smooth out the more you stir so don't worry!
Step9-12 mixing the cou cou
  • Switch the stove on low (or return the pot to the stove) and add the remaining cornmeal in segments while stirring (with a whisk) and folding until everything is incorporated into the pot.
  • If the mixture is too dense add a small amount of water, slowly to determine your desired texture. Ideally you want it to be a thick smooth consistency NOT runny.
Step13-16 inverting the cou cou
  • Continue to cook for another 5 minutes while stirring (with a spatula) until the liquid is absorbed and the mixture is firm but soft and like a ball. Fine cornmeal cooks relatively quickly compared to the coarse kind.
  • Once cooked do a taste test and adjust accordingly.
  • Remove the pot from the heat, and scoop out the cou cou into a wet/grease bowl to form a ball and allow to cool down before inverting onto a plate.

What is a pimiento pepper?

Pimiento pepper is also known as a Trinidad cooking pepper. A slender heart shaped capsicum.

The pepper ranges in colour from light green to dark red or orange.

Trinidadians are quite found of cooking with this pepper and like to use it in Green Seasoning

where can you purchase pimiento pepper(s)?

Sadly, pimiento peppers outside of the islands aren't easy to obtain. I was fortunate enough to have got these peppers from my local Asian grocery which was a rare find.

I forgot to mention that the key ingredient - cornmeal is also used by Italians to make what is known as polenta.

How much liquid should you use?

There should be a total of 4 cups if you merge the can of coconut milk with the 2 cups of water.

However, you may need to add more water depending on the consistency of the cou cou.

A thicker consistency will require less water and a smoother consistency may require more liquid.

It's really a matter of your preference so it's a good idea to have some additional water to hand.

Notes and tips 

  • Fine cornmeal is known as cornflour, if you're in the states and that is what you need.
  • DO NOT use cornstrach to make this recipe or it will not work.
  • You might find it easier to mix to cornmeal with the coconut milk and water and continuously stir until the the cou cou thickens (that's another way of making this recipe!)
  • Feel free to include additional vegetables such as carrots, peas, pumpkin etc... if you want to.
  • Fine cornmeal cooks very quicker, so use this and not the coarse cornmeal.
  • If you cannot obtain pimiento peppers then red bell peppers works instead.
  • Remember to stir, stir and stir some more, a few lumps in the initial stages is normal but they will dissolve as long as you stir very fast.
  • You may want to use a whisk throughout the entire process and not rotate between and spatula and whisk.
  • This is not a freezer friendly recipe, consumed within 24 hours or refrigerate any leftovers.
cou cou on a plate

Other cornmeal recipes to try

  • Funchi Fries (Dutch Caribbean)(Vegan + Gluten Free)
  • Cornmeal Porridge
  • Cornmeal Dumpling
  • Cornmeal Porridge with Hominy Corn
  • Cornmeal Pudding
  • Haitian Akasan
  • Cornbread Muffins

Side dishes to serve with

  • Caribbean Stewed Fish
  • Brown Stew Fish
  • Curry Chicken
  • Saltfish
  • Curry Gungo Peas
  • Cabbage and Saltfish
  • Pepper Shrimp

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Cornmeal Cou Cou (Coo Coo)

Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typical made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.
4.34 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Trinidadian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 3 people
Calories: 391kcal
Author: Charla

Ingredients

  • 14 oz full fat coconut milk (400ml)
  • 2 cups warm water (475ml)
  • ½ cup okra (50g) sliced
  • 2 Garlic cloves minced
  • ½ small onion (35g) diced
  • 2 tablespoon dairy free butter (28g)
  • 2 tablespoon pimiento peppers (30g)or use red bell peppers
  • 1 teaspoon pink salt (6g)
  • ¼ teaspoon black pepper (0.5g)
  • 1½ cups cornmeal (235g) fine and non GMO
  • additional water, if needed

Instructions

  • Bring the coconut milk and water to the boil then reduce the heat to medium-low
  • Add the sliced okra, garlic, onion, pimento pepper, butter, pink salt and black pepper and leave to simmer until tender, this should take approximately 5 minutes
  • Do a taste test of the liquid and adjust accordingly, if needed.
  • Switch the stove off (or you can remove the pot from the stove instead) and begin to add half of the cornmeal a little at a time while stirring rapidly (I use a spatula for this step). Tip - the quicker you stir the less likelihood of lumps forming. Any lumps that form will smooth out the more you stir so don't worry!
  • Switch the stove on low (or return the pot to the stove) and add the remaining cornmeal in segments while stirring (with a whisk) and folding until everything is incorporated into the pot.
  • If the mixture is too dense add a small amount of water, slowly to determine your desired texture. Ideally you want it to be a thick smooth consistency NOT runny.
  • Continue to cook for another 5 minutes while stirring (with a spatula) until the liquid is absorbed and the mixture is firm but soft and like a ball. Fine cornmeal cooks relatively quickly compared to the coarse kind.
  • Once cooked do a taste test and adjust accordingly.
  • Remove the pot from the heat, and scoop out the cou cou into a wet bowl to form a ball and allow to cool down before inverting onto a plate.

Video

Notes

    • Fine cornmeal is known as cornflour, if you're in the states and that is what you need.
    • DO NOT use cornstrach to make this recipe or it will not work.
    • You might find it easier to mix to cornmeal with the coconut milk and water and continuously stir until the the cou cou thickens (that's another way of making this recipe!)
    • Feel free to include additional vegetables such as carrots, peas, pumpkin etc... if you want to.
    • Fine cornmeal cooks very quicker, so use this and not the coarse cornmeal.
    • If you cannot obtain pimiento peppers then red bell peppers works instead.
    • Remember to stir, stir and stir some more, a few lumps in the initial stages is normal but they will dissolve as long as you stir very fast.
    • You may want to use a whisk throughout the entire process and not rotate between and spatula and whisk.
    • This is not a freezer friendly recipe, consumed within 24 hours or refrigerate any leftovers.

Nutrition

Calories: 391kcal | Carbohydrates: 65g | Protein: 10g | Fat: 44g | Saturated Fat: 33g | Sodium: 273mg | Potassium: 989mg | Fiber: 10g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 10mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Deslyn A says

    October 17, 2020 at 6:18 pm

    I am making it again tomorrow.... seems as though its an October dish for me.....

    Reply
    • Charla says

      October 17, 2020 at 6:33 pm

      Great!! Yes definitely worth a must try for October. Enjoy!!

      Reply
  2. Michelle says

    June 21, 2020 at 8:42 pm

    I made this recipe and it was delicious! Light and I added too much okra but hey, it’s all good. Thank you!

    Reply
    • Charla says

      June 21, 2020 at 10:10 pm

      I'm so glad you enjoyed the recipe Michelle.

      Reply
  3. Arlene Ramsey says

    May 27, 2020 at 2:10 am

    I love Cou Cou, just made a pot of it and stew Blue Fish today. Trinidadian Cou Cou is a flavorful and hearty meal. It makes me appreciate my tastebuds, seriously.

    Reply
    • Charla says

      May 27, 2020 at 9:30 am

      Glad to hear that Arlene

      Reply
  4. Deslyn A says

    October 23, 2019 at 5:28 pm

    I love coo coo and havent tried it in awhile. Cant wait to make it for my family this weekend.

    Reply
    • Charla says

      October 23, 2019 at 5:32 pm

      Hi Deslyn. I hope you and your family enjoy it on the weekend.

      Reply
  5. Carol says

    May 06, 2018 at 9:20 pm

    My parents are both Trini and Grenadian so I grew up on a variety of dishes. My favourite was coo coo with gunga peas added served with calaloo, okra an fish and also roti with chick peas addedserved with chicken/ mutton

    I love my culture and its culinary cuisine

    Reply
    • admin says

      May 08, 2018 at 4:46 pm

      Thank you for sharing Carol. I will definitely try cou cou with gungo peas.

      Reply
  6. Dunori says

    December 25, 2015 at 6:47 pm

    4 stars
    Made it for my parents for the first time earlier this year with stewed green jackfruit; it makes a good fish substitute.

    Reply
    • Charla says

      December 25, 2015 at 10:30 pm

      OMG! You made it with stewed green jackfruit? I bet that tasted AH-MAZING! I must try that soon enough.

      Reply
      • Lisa says

        July 17, 2017 at 3:20 am

        4 stars
        What about cou cou and kallou and okra

        Reply
        • Charla says

          July 17, 2017 at 8:26 pm

          Lisa, are you asking or suggesting?

          Reply
        • kelly says

          December 24, 2017 at 4:26 am

          3 stars
          I tried it with the calaloo it taste amazing.

          Reply
          • Charla says

            December 24, 2017 at 10:40 pm

            Thanks Kelly

  7. Bintu @ Recipes From A Pantry says

    September 24, 2015 at 9:03 am

    5 stars
    I tried something like this in Barbados and it was f fab.

    Reply
    • Charla says

      January 29, 2016 at 5:51 pm

      YAY! Yes, that's where I had cou cou in Barbados, it's their national dish but each island has their own variation of it.

      Reply
4.34 from 6 votes (2 ratings without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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