Coo Coo Recipe
Coo coo, or cou cou, is a thick Caribbean staple made with cornmeal and okra. It’s simmered in coconut milk until smooth and creamy. This easy side dish pairs well with fish recipes.
Servings 4
Equipment
- Mixing Bowl for soaking cornmeal
- Whisk to blend cornmeal and prevent lumps
- Large stock pot or saucepan for cooking the coo coo
- Wooden spoon for final stirring
- Small bowl
- Measuring cups and spoons
Ingredients
- 1 Cup Cornmeal
- 1 Cup water
- 3 cups Coconut milk
- 4 okras thinly sliced
- 1 small yellow onion grated/blended
- 5 cloves garlic grated
- ½ tsp Kosher salt salt to taste
- ¼ tsp black pepper
- 1 tbsp coconut oil plus more for greasing the shaping bowl
Instructions
- Add the cornmeal to a small mixing bowl, then add the water, mix to combine and set aside.
- To a stock pot, add the coconut milk, okras, onion, garlic, salt, black pepper and the coconut oil. Mix to combine then add to medium heat and bring to a boil. Boil until the okra is soft (about 5 minutes).
- Using a whisk, mix the soaked cornmeal that you set aside earlier to blend the water and the cornmeal, before adding to the cornmeal to the pot of boiling coconut milk. Continuous whisk the coconut milk while pouring the meal into the pot.
- Continue to whisk until all of the cornmeal is combined (about 1-2 minutes), then switch to a wooden spoon. Continuously stir the coo coo until the cornmeal is completely cooked and the coo coo begins to pull away from the pot into a ball. This should take about 10 minutes. Then remove the coo coo from the stove.
- Grease a small bowl with some coconut oil or butter then add about ¼ cup of coo coo to the bowl, press the coo coo into the bowl to smooth, then turn the coo coo onto a plate.
- Serve your coo coo with Fish Stew or Steamed Fish.