Cou-Cou (Caribbean Polenta)

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READY IN: 50mins
Recipe by Nyla Morrison

Note: Refrigerate leftover cou-cou. For a pleasant weekend breakfast, slice and fry leftover Cou-Cou and serve it with your favorite syrup. It's a great way to use yellow cornmeal in an entre' and what your calories at the same time.

Ingredients Nutrition


  1. Clean and wash okra.
  2. Dice all but 6.
  3. Add 3 cups of water to a large saucepan.
  4. Add salt.
  5. Boil.
  6. Add diced and whole okra.
  7. Boil okra for 5-8 minutes.
  8. Remove pan from heat.
  9. Save whole okra aside for garnish.
  10. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
  11. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together.
  12. Stir the cornmeal slowly into the reserved liquid and okra in the pot.
  13. Use a wooden spoon to mix together.
  14. Return pot to stove over medium heat and continue to stir okra and cornmeal.
  15. Cook and stir about 15-20 minutes.
  16. Insert wooden spoon into center of the cou-cou.
  17. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
  18. Cou-cou should be firm when it's done.
  19. If the cou-cou is loose and creamy looking, you have used too much water.
  20. If too much water is used, let cou-cou stand uncovered over low heat to"dry out.
  21. "When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
  22. Serve with sauce made of steamed codfish or frizz fish and cucumber salad.

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