Cornmeal Cou Cou (Coo Coo)

Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typically made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.

 Cou cou is very popular amongst the English speaking islands, almost all of these Caribbean islands cook it, only the formula varies.

In case you're not familiar with what I'm talking about let me brief you on this dish, firstly the spelling of the name - cou cou or coo coo is the same thing.

What is cou cou/coo coo?

Coo coo is a fluffy cornmeal dish made from ground cornmeal which is turned and folded with vegetables, coconut milk and mildly seasoned until to becomes a thick consistency.

In Barbados coo coo forms as part of the national dish served with flying fish.

I had the luxury of visiting Barbados (BIM) several times and a local guy took us to a place where they made the best cou cou in town.

It was so nice I had to go back for seconds.

Other variations of cou cou (coo coo)

Also, the Virgin islands (British and US), Antigua and Barbuda consume cou cou, though they refer to it as fungi.

In the Dutch Caribbean it is known as Funchi.

Jamaicans refer to cou cou as Turned Cornmeal or tun' cornmeal if you say it in patios.

The recipe is a slight contrast to our Eastern Caribbean neighbors with the omission of okra.

Many Jamaicans like to serve turn cornmeal with fish or curry chicken. It is considered a poor mans cuisine which often carries negative connotations but many people still eat it.

Well now that I've given you the low down on cou cou and the various names it's known as in the Caribbean, let's get down to business with cooking the darn thing.

Okay this is the Trinidadian version of cou cou and what seals the deal with this popular dish is the pimiento pepper.

Ingredients you need

• Cornmeal - You will want FINE textured cornmeal and not the coarse type. Fine corneal works best because it cooks quicker and is much smoother.
• Coconut milk - fresh if possible, if not canned (full fat) is fine.
• Water - is needed to control the thickness of the cou cou, you may want to have more to hand.
• Okra/ochro - I used frozen sliced okra because it is convenient, it thaw out quite quickly however, freshly sliced okra is fine.
• Pimiento peppers - these peppers are what make the dish truly Trinidadian, however red bell peppers work too.
• Onion/garlic - only a small amount is needed minced or chopped finely.
• Dairy free butter - used for taste
• Black pepper/pink salt - to optmise taste.

Recipe preparation

To make cou cou is really straight forward, the first thing that you need to do is combine the coconut milk with the water and bring it to the boil.

All of the ingredients (okra, onion, garlic, dairy free butter, pimiento pepper, black and pink salt) then need to be added and simmered for about 5 minutes or until tender.

It's best to do a taste test of the liquid mixture, adding more pink salt/black pepper at this point if needed.

The next step is to add the cornmeal, you might find it easier to remove the pot from the stove and then mix it in.

Alternatively, you can switch off the stove and add the cornmeal in increments that way.

When you add the cornmeal you may get a few lumps to begin with but as you continue to stir they will dissolve.

It's really important to continuously stir while you add the cornmeal, alittle at a time, don't add it all at once and don't rush this step.

As you continue to stir the mixture will come together and should pull away from the sides of the pot, if seems too thick then add a splash of water to make the cou cou less dense.

You should have something that looks like a smooth, thickish ball that you will need to transfter into a bowl - I grease the bowl and add a splash of water which helps with releasing it from the bowl.

Leave it to set for a few minutes, you can use a oven proof pyrex dish instead and slice into the cou cou, that's what some people do.

Once the cou cou is set in the bowl, use a plate to invert the bowl to create a dome.

The steps

• Bring the coconut milk and water to the boil then reduce the heat to medium-low.
• Add the sliced okra, garlic, onion, pimento pepper, butter, pink salt and black pepper and leave to simmer until tender, this should take approximately 5 minutes.
• Do a taste test of the liquid and adjust accordingly, if needed.

• Switch the stove off (or you can remove the pot from the stove instead) and begin to add half of the cornmeal at little at a time while stirring rapidly (I use a spatula for this step). Tip - the quicker you stir the less likelihood of lumps forming. Any lumps that form will smooth out the more you stir so don't worry!

• Switch the stove on low (or return the pot to the stove) and add the remaining cornmeal in segments while stirring (with a whisk) and folding until everything is incorporated into the pot.
• If the mixture is too dense add a small amount of water, slowly to determine your desired texture. Ideally you want it to be a thick smooth consistency NOT runny.

• Continue to cook for another 5 minutes while stirring (with a spatula) until the liquid is absorbed and the mixture is firm but soft and like a ball. Fine cornmeal cooks relatively quickly compared to the coarse kind.
• Once cooked do a taste test and adjust accordingly.
• Remove the pot from the heat, and scoop out the cou cou into a wet/grease bowl to form a ball and allow to cool down before inverting onto a plate.

What is a pimiento pepper?

Pimiento pepper is also known as a Trinidad cooking pepper. A slender heart shaped capsicum.

The pepper ranges in colour from light green to dark red or orange.

Trinidadians are quite found of cooking with this pepper and like to use it in Green Seasoning

where can you purchase pimiento pepper(s)?

Sadly, pimiento peppers outside of the islands aren't easy to obtain. I was fortunate enough to have got these peppers from my local Asian grocery which was a rare find.

I forgot to mention that the key ingredient - cornmeal is also used by Italians to make what is known as polenta.

How much liquid should you use?

There should be a total of 4 cups if you merge the can of coconut milk with the 2 cups of water.

However, you may need to add more water depending on the consistency of the cou cou.

A thicker consistency will require less water and a smoother consistency may require more liquid.

It's really a matter of your preference so it's a good idea to have some additional water to hand.

Notes and tips 

• Fine cornmeal is known as cornflour, if you're in the states and that is what you need.
• DO NOT use cornstrach to make this recipe or it will not work.
• You might find it easier to mix to cornmeal with the coconut milk and water and continuously stir until the the cou cou thickens (that's another way of making this recipe!)
• Feel free to include additional vegetables such as carrots, peas, pumpkin etc... if you want to.
• Fine cornmeal cooks very quicker, so use this and not the coarse cornmeal.
• If you cannot obtain pimiento peppers then red bell peppers works instead.
• Remember to stir, stir and stir some more, a few lumps in the initial stages is normal but they will dissolve as long as you stir very fast.
• You may want to use a whisk throughout the entire process and not rotate between and spatula and whisk.
• This is not a freezer friendly recipe, consumed within 24 hours or refrigerate any leftovers.

Other cornmeal recipes to try

• Funchi Fries (Dutch Caribbean)(Vegan + Gluten Free)
• Cornmeal Porridge
• Cornmeal Dumpling
• Cornmeal Porridge with Hominy Corn
• Cornmeal Pudding
• Haitian Akasan
• Cornbread Muffins

Side dishes to serve with

Cornmeal Cou Cou (Coo Coo)

Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typical made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.

4.34 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Trinidadian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 people

Calories: 391kcal

Author: Charla

Ingredients

• ▢ 14 oz full fat coconut milk (400ml)
• ▢ 2 cups warm water (475ml)
• ▢ ½ cup okra (50g) sliced
• ▢ 2 Garlic cloves minced
• ▢ ½ small onion (35g) diced
• ▢ 2 tablespoon dairy free butter (28g)
• ▢ 2 tablespoon pimiento peppers (30g)or use red bell peppers
• ▢ 1 teaspoon pink salt (6g)
• ▢ ¼ teaspoon black pepper (0.5g)
• ▢ 1½ cups cornmeal (235g) fine and non GMO
• ▢ additional water, if needed

Instructions

• Bring the coconut milk and water to the boil then reduce the heat to medium-low
• Add the sliced okra, garlic, onion, pimento pepper, butter, pink salt and black pepper and leave to simmer until tender, this should take approximately 5 minutes
• Do a taste test of the liquid and adjust accordingly, if needed.
• Switch the stove off (or you can remove the pot from the stove instead) and begin to add half of the cornmeal a little at a time while stirring rapidly (I use a spatula for this step). Tip - the quicker you stir the less likelihood of lumps forming. Any lumps that form will smooth out the more you stir so don't worry!
• Switch the stove on low (or return the pot to the stove) and add the remaining cornmeal in segments while stirring (with a whisk) and folding until everything is incorporated into the pot.
• If the mixture is too dense add a small amount of water, slowly to determine your desired texture. Ideally you want it to be a thick smooth consistency NOT runny.
• Continue to cook for another 5 minutes while stirring (with a spatula) until the liquid is absorbed and the mixture is firm but soft and like a ball. Fine cornmeal cooks relatively quickly compared to the coarse kind.
• Once cooked do a taste test and adjust accordingly.
• Remove the pot from the heat, and scoop out the cou cou into a wet bowl to form a ball and allow to cool down before inverting onto a plate.

Video

Notes

• • Fine cornmeal is known as cornflour, if you're in the states and that is what you need.

• • DO NOT use cornstrach to make this recipe or it will not work.

• • You might find it easier to mix to cornmeal with the coconut milk and water and continuously stir until the the cou cou thickens (that's another way of making this recipe!)

• • Feel free to include additional vegetables such as carrots, peas, pumpkin etc... if you want to.

• • Fine cornmeal cooks very quicker, so use this and not the coarse cornmeal.

• • If you cannot obtain pimiento peppers then red bell peppers works instead.

• • Remember to stir, stir and stir some more, a few lumps in the initial stages is normal but they will dissolve as long as you stir very fast.

• • You may want to use a whisk throughout the entire process and not rotate between and spatula and whisk.
  • This is not a freezer friendly recipe, consumed within 24 hours or refrigerate any leftovers.

Nutrition

Calories: 391kcal | Carbohydrates: 65g | Protein: 10g | Fat: 44g | Saturated Fat: 33g | Sodium: 273mg | Potassium: 989mg | Fiber: 10g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 10mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!