COU COU
1 cup corn meal (fine grain)
2 cloves garlic diced fine
1 tablespoon butter
2 sprigs thyme
1 small onion
1/2 teaspoon salt (adjust)
1 cup warm water
1 1/2 cups coconut milk
8-10 okra
1 pimento pepper (diced bell pepper could work -2-3 tablespoon)
Important: If doing this recipe Gluten Free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Heat the butter on a medium flame in a deep saucepan (if doing this vegan – use coconut oil) . Go in with the diced onion, garlic, and pimento pepper, then reduce to low and cook gently for 3-4 minutes.
Wash, pat dry (paper towels) and trim (remove the tips and stems) the okra. Then cut into 1/4 – 1/2 inch wheels. Add them to the pot and stir well..heat still on low. Add the fresh thyme as well and if you wanted to put a little black pepper you can.
After about 3 minutes add the coconut milk and raise the heat to bring to a boil. Then reduce to a simmer, add the salt and cook for about 5 minutes or until the okra is tender.
Remove the pot off the heat and while stirring, start adding the cornmeal a little at a time. The goal is to mix it well, so we don’t end up with lumps.
After all the cornmeal is in the pot and incorporated, place back on a medium/low flame, add the water and keep stirring. The goal now is to cook the cornmeal… takes about 4-6 minutes.
Make sure all the liquid is absorbed and the Cou Cou is thick (it will thicken more as it cools) and here’s where you can taste for salt and adjust accordingly.
Cou Cou is usually served with stewed meats or fish and besides being very ‘filling’ it’s a meal that’s very comforting for most people from the Caribbean. So while my technique may differ to the one my grandmother would use, I assure you.. you’ll definitely want to give my way a try.
1 cup corn meal (fine grain)
2 cloves garlic diced fine
1 tablespoon butter
2 sprigs thyme
1 small onion
1/2 teaspoon salt (adjust)
1 cup warm water
1 1/2 cups coconut milk
8-10 okra
1 pimento pepper (diced bell pepper could work -2-3 tablespoon)
Important: If doing this recipe Gluten Free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Heat the butter on a medium flame in a deep saucepan (if doing this vegan – use coconut oil) . Go in with the diced onion, garlic, and pimento pepper, then reduce to low and cook gently for 3-4 minutes.
Wash, pat dry (paper towels) and trim (remove the tips and stems) the okra. Then cut into 1/4 – 1/2 inch wheels. Add them to the pot and stir well..heat still on low. Add the fresh thyme as well and if you wanted to put a little black pepper you can.
After about 3 minutes add the coconut milk and raise the heat to bring to a boil. Then reduce to a simmer, add the salt and cook for about 5 minutes or until the okra is tender.
Remove the pot off the heat and while stirring, start adding the cornmeal a little at a time. The goal is to mix it well, so we don’t end up with lumps.
After all the cornmeal is in the pot and incorporated, place back on a medium/low flame, add the water and keep stirring. The goal now is to cook the cornmeal… takes about 4-6 minutes.
Make sure all the liquid is absorbed and the Cou Cou is thick (it will thicken more as it cools) and here’s where you can taste for salt and adjust accordingly.
Cou Cou is usually served with stewed meats or fish and besides being very ‘filling’ it’s a meal that’s very comforting for most people from the Caribbean. So while my technique may differ to the one my grandmother would use, I assure you.. you’ll definitely want to give my way a try.
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