I know I had posted a cornmeal coo-coo recipe earlier in my blog, but I feel obliged to share this with you again, this time with step by step pictures. I always enjoy coo-coo but sometimes, I forget I am eating a cornmeal dish. It is so smooth and light; I like it with callaloo and stew fish (with just the right amount of pepper in each). They almost seem as if they are made for each other. A romance of foods, I may say.
Cornmeal Coo-Coo Recipe
However, I have been told that this dish is of African origin, just like callaloo. Also, the other Caribbean countries have similar dishes under different names. If anyone out there can verify this I would be thankful.
Anyway, I call this recipe Cornmeal Coo-Coo II.This recipe is a bit simpler and does not require any sautéing. I hope you try it. Enjoy!
CORNMEAL COO-COO II
1 medium onion, grated
1 tsp. garlic, grated
10 small ochroes, sliced thinly
2 tbsp. powdered seasoning of choice (for taste)
1 tbsp. butter
½ cup water
2 cup coconut milk
1 cup yellow cornmeal
1 tsp. chive
Salt to taste
1 small pepper and pimento pepper, thinly chopped, for taste (optional)
Heat coconut milk on a low heat.
Cut up the ochroes.
Cook the ochroes in the coconut milk until tender.
Add onion, garlic, chive, salt, pepper, and other seasoning and stir.
Continue to cook on a low heat. Remove from heat and add cornmeal. Return and cook on a low fire.
Mix a little at a time, but stir vigorously until all is added. (Please, ensure that there are no lumps in the mixture). Mix well!
Sometimes a little bit of liquid may have to be added at a time. Add it slowly to avoid the mixture getting too wet. A thick creamy mixture is desirable.
Continually stir the mixture over a low heat and cook for 5 minutes or until most of the liquid is absorbed and a stiff ball is formed.
Remove the coo-coo from the fire when it appears stiff and can hold a peak.
Here, the stiff ball has formed and can hold a peak.
Note, that the mixture does not fall when formed in a ball.
Remove from heat and, at once, pour into a buttered bowl or dish.
Smooth top with the butter using the back of a spoon.
Continue adding a little butter at a time to help smoothen the top.
When done, leave to stand for 15 minutes before serving.
Then turn over onto a serving plate.
This is how the Coo-Coo looks before serving.
Today, I had the coo-coo with fish, in a tomato sauce, fried plantain, and a cucumber and lettuce salad. Did I say this looks delicious?
Cornmeal Coo-Coo II
- 1 medium onion grated
- 1 tsp. garlic grated
- 10 small ochroes sliced thinly
- 2 tbsp. powdered seasoning of choice for taste*
- 1 tbsp. butter
- ½ cup water
- 2 cup coconut milk
- 1 cup yellow cornmeal
- 1 tsp. chive
- 1 small pepper and pimento pepper thinly chopp*ed, for taste (optional)
- salt to taste
- Heat coconut milk on a low heat. Add ochroes and cook until tender. Add onion, garlic, chive, salt, pepper, and other seasoning continue cooking on a low heat.
- Remove from heat and add cornmeal (mix well). A thick creamy mixture is desirable. Return and cook on a low fire. Continually stir the mixture until most of the liquid is absorbed and a stiff ball is formed.
Don't forget to leave your comments for this delicious cornmeal coo-coo recipe.