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Cornmeal Coo-Coo (Barbados)

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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    Posted: 05 March 2010 at 14:04
cornmeal coo-coo (barbados)
flat cornmeal and okra cake
 
from time life's "foods of the world - cooking of the carribean islands," 1970 
to serve 4-6
 
  • 1/2 pound frsh okra, or a 10-ounce package frozen okra, thoroughly defrosted
  • 2 cups water
  • 1 tsp. salt
  • 1 cup yellow cornmeal
  • 2 tbsp. butter, softened

wash the fresh okra under cold running water and, with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. (frozen okra needs only to be defrosted.) cut 1/8 inch off the stem and at the anrrow end of each pod, and slice the okra crosswise into 1/4-inch-thick rounds. combine the okra, water and salt in a heavy 1 1/2- to 2-quart saucepan, and bring to a boil over high heat. reduce the heat to low, cover tightly, and simmer for 10 minutes, until the okra is tender but still intact.

stirring constantly, pour in the cornmeal in a slow, thin stream. cook over moderate heat, still stirring, for about 5 minutes, or until the mixture is thick enough to leave the bottom and sides of the pan in a solid mass.
 
spoon the mixture onto a heated serving plate and, with a methal spatula, shape it into a round cake about 1 inch thick and 8 inches in diameter. spread the top with the softened butter and serve at once. cornmeal coo-coo is a traditional accompaniment to meat dishes such as roast pork calypso, cicharrones de pollo, or pollo a lo agridulce.
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 July 2010 at 20:10
here's a picture of corn meal coo-coo served with roast pork calypso from time life's "foods of the world - cooking of the carribean islands," 1970:
 
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