Recipe by Sageca
READY IN: 25mins




  • Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
  • Meanwhile, combine corn meal with cold water and mix well.
  • Add corn mixture to the okra. Add salt.
  • Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
  • When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
  • Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
  • Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
  • What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
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