Barbadian Cou-Cou

Ingredients

• Polenta / Coarse Cornmeal

  200 g

  $0.60

• Okra

  150 g

  $0.57

• Onions

  1 medium

  $0.22

• Thyme

  2 sprigs

  $0.18

• Spring onions

  1 stalk

  $0.07

• Vegetable oil

  1 tbsp

  $0.05

• Salt

  1 tsp

  $0.01

• Black pepper

  1/4 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Wash the okra and slice into thin rings, discarding the stem ends.

2. 2

   In a saucepan, bring 600 ml water to a boil with sliced okra, chopped onion, spring onion, thyme, and salt; cook for 8 to 10 minutes until okra is tender.

3. 3

   Strain the okra, reserving both the cooked okra and the cooking liquid separately.

4. 4

   In a bowl, mix the cornmeal with 200 ml cold water to create a smooth, lump-free paste.

5. 5

   Return 400 ml of the hot okra liquid to the pot over low heat, slowly whisking in the cornmeal paste.

6. 6

   Stir vigorously with a wooden spoon or cou-cou stick as it thickens, cooking for 8 to 10 minutes until smooth and pulling away from sides.

7. 7

   Fold in the cooked okra rings, black pepper, and vegetable oil, cooking for 2 more minutes before transferring to a bowl to set.