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.

Course Side Dish

Cuisine Trinidadian

Prep Time 10

Cook Time 20

Total Time 30

Servings 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