Try This Caribbean Cou-Cou Recipe Perfect for Polenta Lovers (2024)

By

Cynthia Nelson

Try This Caribbean Cou-Cou Recipe Perfect for Polenta Lovers (1)

Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.

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Updated on 07/26/22

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Try This Caribbean Cou-Cou Recipe Perfect for Polenta Lovers (2)

Caribbean cou-cou (or coo coo) is, quite simply,a dish made of lightly seasoned cooked cornmeal mixed with okra and water. It is done low and slow until all the liquid is absorbed, and the mixture comes away easily from the sides of the pot. Though it takes some time, it's relatively easy to prepare at home, and it makes a wonderful side to saucy fish, pork, and beef dishes.

Widely consumed in a variety of versions on Caribbean islands from Trinidad to Antigua and Barbuda, cou-cou can take many forms, but okra is a staple of the recipe. However, in many versions, the cooking liquid is replaced with coconut milk, making a creamier and heartier cou-cou dish. Many similar corn-based West African dishes—think ugali or fufu—show how much the cuisine of this area influenced the flavors and recipes of the Caribbean when enslaved people brought with them techniques and recipes and adapted them to what was available locally.

Enjoyed throughout the Caribbean under different names, cornmeal cou-cou is best eaten with a very saucy stew of fish, meat, or poultry. American and Italian cooks may find cou-cou similar to firmpolenta. The key for a successful cou-cou lies in the vigorous stirring in the later stages of cooking, so much so, that in the Caribbean they have a specially designed cou-cou stick for this purpose. A flat wooden spoon to stir the thick cou-cou works great and will help you make a wonderful and delicious recipe. This dish is naturally gluten free and can be made vegan friendly by replacing the butter with plant-based margarine or butter. For this recipe, we suggest using fine cornmeal instead of a coarse grind.

"Cou-Cou is the first recipe I ever cooked with my grandma, so this has sentimental relevance to me! I love the addition of onions and garlic to the cou-cou because it adds so much flavor to this comforting dish!" —Kiana Rollins

Try This Caribbean Cou-Cou Recipe Perfect for Polenta Lovers (3)

A Note From Our Recipe Tester

Ingredients

  • 2 cups fine cornmeal

  • 2 cups cold water

  • 1 tablespoon vegetable oil

  • 1/2 cup onions, finely chopped

  • 1 tablespoon garlic, minced

  • 2 teaspoons minced fresh thyme

  • 1 1/3 cups thinly sliced okra

  • 4 cups boiling water, more as needed

  • 1 teaspoon salt

  • 2 1/2 tablespoons salted butter, divided

Steps to Make It

  1. Gather the ingredients.

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  2. Soak the cornmeal the cold water for 5 minutes.

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  3. In a large pot, heat the oil and gently sauté the onions, garlic, and thyme for 1 to 2 minutes.

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  4. Add the sliced okra and sauté for 1 minute.

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  5. Pour the boiling water into the pot with the onion-okra mixture and let the vegetables boil for 10 minutes.

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  6. Using a slotted spoon, remove the okra and onions to a small bowl and set them aside.

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  7. Pour half of the liquid from the pot into a small bowl and reserve for later use. Have more boiling water on hand.

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  8. Turn the heat to low and simmer. Add the soaked cornmeal, plus the salt and 1 tablespoon of the butter. Stir constantly using a whisk to avoid lumps and keep the cornmeal mixture from scorching.

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  9. As the cornmeal begins to dry out, add the reserved cooking liquid in stages, stirring with a wooden spoon until the cornmeal is cooked. This process takes about 90 minutes. Stir the cou-cou at 15-minute intervals to ensure that it is not sticking to the bottom of the pot. If the cou-cou is dry, add more boiling water 1/4 to 1/2 cup at a time until the cornmeal is cooked through,

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  10. As the mixture begins to break away clean from the sides of the pot, add the okra and onions back and stir to incorporate fully.

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  11. Let the cou-cou continue to cook until it is firm but not stiff. The cou-cou should break away easily from the sides of the pot. Another way to check is to insert the wooden spoon into the middle of the cou-cou and see if it stands up—it also should be easily removed from the mixture.

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  12. Generously butter a medium bowl with the 1 1/2 tablespoons remaining butter. Once the mixture is properly cooked, pour it into the bowl, swirling it around to form a mold.

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  13. Invert the bowl onto a serving platter so the cou-coudrops out in a nicelyshaped mound. Serve immediately.

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How to Serve Cou-Cou

To serve the cou-cou, create an indentation in the center of the inverted cou-cou and heap in stewed fish, meat, poultry, or vegetables, letting the rich sauce spill over the sides. Alternatively, divide the mixture into four to five smaller buttered bowls and create the same indentation, stuffing it with your favorite stew or sauce and serve individual cou-cous.

Nutrition Facts (per serving)
274Calories
10g Fat
42g Carbs
5g Protein

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Nutrition Facts
Servings: 4to 5
Amount per serving
Calories274
% Daily Value*
Total Fat 10g13%
Saturated Fat 4g21%
Cholesterol 15mg5%
Sodium 501mg22%
Total Carbohydrate 42g15%
Dietary Fiber 5g18%
Total Sugars 2g
Protein 5g
Vitamin C 9mg46%
Calcium 55mg4%
Iron 2mg11%
Potassium 245mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Try This Caribbean Cou-Cou Recipe Perfect for Polenta Lovers (2024)

FAQs

What is Coucou in Barbados? ›

Coucou is a dish you'll find a lot in Barbados, but it's not very prevalent in the rest of the world. If you've never tried it before, imagine something similar to polenta or grits in texture. It's made from a combination of cornmeal and okra. The two ingredients muddle together to form a sort of savory porridge.

What is a substitute for polenta in a recipe? ›

Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.

What is a cou-cou stick? ›

A cou-cou stick is made of wood, and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniature cricket bat. It is believed by Barbadians to be essential in stirring the cou-cou, as the dish takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot.

What is traditionally served with polenta? ›

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

What is Coucou made from? ›

Caribbean cou-cou (or coo coo) is, quite simply, a dish made of lightly seasoned cooked cornmeal mixed with okra and water. It is done low and slow until all the liquid is absorbed, and the mixture comes away easily from the sides of the pot.

What dish is Barbados known for? ›

The national dish of Barbados is cou-cou and fried flying fish with spicy gravy. Another traditional meal is pudding and souse, a dish of pickled pork with spiced sweet potatoes. A wide variety of seafood and meats are also available.

What is the American version of polenta? ›

Grits were originally consumed by Native Americans and are an enduring staple ingredient across the American South. Polenta is a dish of cornmeal porridge that originated among farmers in Northern Italy and is a staple in Italian and Italian American cooking.

What's the difference between cornmeal and polenta? ›

What makes polenta different from cornmeal? Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.

What is Caribbean fungi? ›

Fungi—pronounced “foon-ji,” with no relation to mushrooms—is one of them. A staple Caribbean cornmeal dish flaked with okra and laced with butter can be found throughout the islands, particularly in the West Indies and Virgin Islands.

Where did cou cou and flying fish come from? ›

Cou-cou and flying fish. A traditional recipe passed down through generations, flying fish and cou-cou is honoured as the national dish of Barbados.

Are grits and polenta the same? ›

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

What meat goes best with polenta? ›

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

What is good to mix with polenta? ›

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

What is the chirping at night in Barbados? ›

This species of whistling frog was introduced in Pembroke in the 1880s. It is native to Barbados and Grenada. It is common throughout Bermuda, but has not reached many of the smaller islands. This species is responsible for the chorus of chirps heard on warm nights or after heavy rain.

What does coucou ma puce mean? ›

Coucou, ma puce. Hello, baby girl.

What are Barbados locals called? ›

Barbadians, more commonly known as Bajans (pronounced /ˈbeɪdʒən(z)/ BAY-jənz) are people who are identified with the country of Barbados, by being citizens or their descendants in the Bajan diaspora.

What is the difference between Salut and Coucou? ›

Coucou is the even friendlier version of salut. The best translation for it is “hey there,” although it also translates as “peekaboo!” More literally, coucou means cuckoo, like the bird in the clock, peeking out at certain times.

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