Cornmeal Coo Coo Recipe
October
6, 2020
This is a classic Caribbean side dish.
This coo coo recipe is cornmeal simmered in coconut milk, creating the
perfect side dish.
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This post is now a part of the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.
Here is the perfect, no fail coo coo recipe.
A dish that pulls on the African heritage of the Caribbean islands.
It is the Caribbean polenta.
Full of cornmeal, okra, pumpkin all folded together to make the perfect creamy dish.
I wasn't too sure if I liked it enough to take a big piece of it when it was made. But now, I would easily eat a few slices in one sitting.
What is coo coo?
This dish was introduced to the Caribbean islands by African slaves.
Called coo coo, or cou cou by the Winward islands, and also known as fungi by the leeward islands.
It consists of cornmeal and okra as the main base. Some of the most inexpensive ingredients they could find.
Over time it has been fancied up a bit and can now include pumpkin and mixed
vegetables and they all are steamed down and mixed together with coconut milk,
to create a smooth pie-like dish.
It is a simple dish that is made off of a great combination of flavors.
Oh and don’t forget to use your wooden spoon to mix.
Actually, coo coo was made using what is called a “coo coo stick” which looked like a cricket bat. I always use a bamboo spoon to make my coo coo.
How to make coo coo
Making coo coo calls for a little patience and some strength, but it is a pretty easy process.
Using fresh ingredients as usual is the best thing.
Fresh pumpkin, okra, and even the coconut milk if you can.
Adding mixed vegetables is optional.
Some islands do not make it with okra. When that happens it’s most often
called fungi or fengi.
To me, without okra creates a different texture dish.
We need to get the okra, pumpkin, tender prior to adding the cornmeal. So we
get that boiling in the coconut milk to start.
Once they are tender, okra pink in color, we take it off the stove to add the
cornmeal.
Add the cornmeal in sections. Mixing it in to smooth till the next set is
added.
It’s easier to get a smooth texture that way. After the cornmeal is
incorporated, adding a little hot water and putting it back on the stove to
steam really helps to bind it all together.
Once the mixture is smooth and starts to form into a thick texture, it's time to transfer to a well-greased dish so that it can be pressed down into the shape of whatever dish you're using.
And a little butter on the top to help smoothen it out.
Once the mixture is smooth and starts to form into a thick texture, it's time to transfer to a well-greased dish so that it can be pressed down into the shape of whatever dish you're using.
And a little butter on the top to help smoothen it out.
Leave it for a little, then we are ready to slice
And ready to slather with some meat and its gravy.
What to pair this with?
Coo coo is most popularly paired with some sort of fish dish.
It can be fried flying fish or even stewed fish.
This combination is so ideal that it is the national dish of Barbados: Coo coo and flying fish.
It is also great paired with some callaloo.
In Trinidad and Tobago, there is no coo coo unless callaloo is included.
I like mine to be covered with some form of gravy be it with some stewed fish, some tomato sauce from my fried fish, or gravy from seafood creole.
Tips & Tricks
I prefer to use fine-grain cornmeal for this. It makes it easier for the cornmeal to cook.
A brand I love is parmarosa. Iberia is another good brand.
After adding in the cornmeal to the seasoned milk mixture, adding some hot water in for it to steam really helps in setting the mixture.
The cornmeal needs to cook and steam, so adding hot water around the edges gives it the time to steam and not burn.
You have to whisk fast for this. If you want to have a nice smooth mixture, whisk as quickly as you can.
Storage and reheating
Coo coo uses coconut milk, something I take no chances with as it relates to spoiling.
If by the next day I have leftovers I wrap in plastic wrap then place in Ziploc bags and place in my freezer.
To reheat, I use the microwave.
If reheating from the freezer, I just get it to room temperature first, then heat in 45-second increments till warmed through.
Check out some other great sides dishes:
Trinidad macaroni pieGround provision pie
Crab and callaloo
Pumpkin talkari
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Southern Potato Salad | Meiko And The Dish
Sugar Coated Vanilla Peanuts | Murielle Banackissa
Hoppin' John Fritters | Nik Snacks
Blackened Catfish and Smoked Gouda Grits | Pink Owl Kitchen
Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life
BBQ Lentils over Grits | Rosalynn Daniels
Shito Pepper | Savory Thoughts
Cast Iron Buttermilk Biscuits | Seasoned To Taste
Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility
Smoky Sweet Potato and Tahini Stew | Supper With Michelle
Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe
The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple
Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker
Oven-Baked BBQ Ribs | Whisper of Yum
Yield: 8
Coo coo recipe
Coo Coo (cou cou or fungi) is the Caribbean version of polenta. A
boiled cornmeal dish with coconut milk and ochro. Ideally paired
with some stewed fish.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 2 cups of coconut milk
- 2 cups of water
- 1 cup sliced okra
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cornmeal
- 1 cup peas and carrots (optional)
- 1 cup cubed pumpkin (optional)
- 2 tablespoons butter
- 1/3 - 1/2 cup hot water
Instructions
- Bring water and milk to boil
- Lower to a low boil and add okra and boil till tender
- Add pumpkin if using
- Add peas and carrots
- Remove from heat and add cornmeal in batches.
- Mixing quickly to make as smooth as possible
- Once combined, add 1/3 cup hot water and cover on a low temperature to steam for about 5 minutes (add more water if needed)
- Add mixture to well-greased pie dish
- Smoothen out in the dish
- Using butter, continue to smoothen out the top
- Leave to set for about 10 minutes.
- Then release from the dish and serve
Notes:
I prefer to use fine-grain cornmeal for this. It makes it easier for
the cornmeal to cook. A brand I love is parmarosa. Iberia is another
good brand. After adding in the cornmeal to the seasoned milk mixture,
adding some hot water in for it to steam really helps in setting the
mixture. The cornmeal needs to cook and steam, so adding hot water
around the edges gives it the time to steam and not burn You have to
whisk fast for this. If you want to have a nice smooth mixture, whisk
as quickly as you can.
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