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.
- 2 cups yellow cornmeal
- 8 ounces fresh okra (or 1 package frozen cut okra)
- 1⁄4 teaspoon pepper
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 teaspoon salt
- 3 cups water
Directions See How It's Made
- Clean and wash okra.
- Dice all but 6.
- Add 3 cups of water to a large saucepan.
- Add salt.
- Add diced and whole okra.
- Boil okra for 5-8 minutes.
- Remove pan from heat.
- Save whole okra aside for garnish.
- Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
- Mix cornmeal in a large bowl with enough cold water to moisten and blend it together.
- Stir the cornmeal slowly into the reserved liquid and okra in the pot.
- Use a wooden spoon to mix together.
- Return pot to stove over medium heat and continue to stir okra and cornmeal.
- Cook and stir about 15-20 minutes.
- Insert wooden spoon into center of the cou-cou.
- If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
- Cou-cou should be firm when it's done.
- If the cou-cou is loose and creamy looking, you have used too much water.
- If too much water is used, let cou-cou stand uncovered over low heat to"dry out.
- "When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
- Serve with sauce made of steamed codfish or frizz fish and cucumber salad.