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Coo-coo (cou-cou): recipe illustration
Everyday meals

Coo-coo (cou-cou)

Cornmeal bound with okra and water, worked until you get a smooth, firm dough. A traditional side for fish in sauce and salt fish, it is mostly eaten at lunchtime all over the island.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the sliced okra in 250 ml of salted water for 10 minutes until it becomes nicely slimy.
  2. Remove the okra pieces with a slotted spoon without discarding the water, then crush them roughly into a purée.
  3. Return the purée to the cooking water and bring back to a boil over medium heat.
  4. Pour in the cornmeal in a steady stream while whisking to avoid lumps.
  5. Lower the heat and work the dough with a wooden spatula for 5 minutes until it pulls away from the sides.
  6. Add the butter and mix, then form a smooth ball and let it rest, covered, for 2 minutes.
  7. Lightly wet a spoon or a dome mould to shape it and serve warm.

Variations and tips

Using what's available. If fresh okra is unavailable, use 2 tablespoons okra powder or frozen okra, without changing the method.

Butter-free version. Replace the butter with a drizzle of neutral oil for a slightly less creamy but equally authentic texture.

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Original Ecomely recipe.