About this dish
A smooth cornmeal and okra side dish, traditionally paired with steamed or fried fish.
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Ingredients
🌽1.5 cups cornmeal
🫛200g okra, sliced
🧈2 tbsp butter
🫙3 cups water
Method
Serves 41
Boil the sliced okra in water until tender.2
Gradually whisk in the cornmeal to avoid lumps.3
Cook over low heat, stirring constantly with a wooden spoon, until smooth and thick.4
Stir in butter and season with salt.5
Turn out onto a plate and serve alongside fish.✓ What Makes it Authentic
Cou-cou has roots in West African cornmeal porridge traditions, and is considered a national dish of Barbados when served with flying fish.
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