Cornmeal Coo Coo

Here in Trinidad and Tobago cornmeal dishes are popular and an essential in the diet as it adds variety and interest. These cornmeal dishes have been passed on from generation to generation and reflect the many ethnic influences within the country. I have grown to love these dishes and encourage you to try them. Look forward to some of these dishes in the coming days. I hope you enjoy them!

Cornmeal coo coo traces its origin from the African influence in Trinidad and Tobago. But with the mixing of the races and cultures this dish has been adopted by all. Perfect with fried fish, callaloo, and a multitude of other dishes, coo coo is a welcomed dish to any table, especially on Sundays. So enjoy this versatile dish that echoes from our distant past reminding us where we came from. Here’s cornmeal coo coo.

CORNMEAL COO COO

1 tbsp oil
1 medium onion, chopped finely
1 tsp garlic, minced
2 pimento peppers, finely chopped
12 ochroes, sliced thinly
1/2 tbsp roucou
2 tbsp.all purpose seasoning (optional)
1 tbsp butter
1½ cups hot water
salt to taste
1 cup coconut milk powder dissolved in 1 cup warm water
(you can also use 1 cup of fresh coconut milk)
1 cup cornmeal

Heat oil in medium pot; saute onions, garlic and pimento peppers until tender.

Add ochroes and roucou. Cook for 5 minutes.

Add seasoning, salt, butter and coconut milk.

Bring to a boil and cook until ochroes are tender.

In a medium size bowl, mix cornmeal in the hot water.
Add cornmeal, a little at a time, stirring vigorously until all is added.

 Reduce heat to low and cook for 5 minutes or until most of the liquid is absorbed and a stiff ball is formed.

 Note: The coo coo is removed from the fire when it appears stiff, leaves the sides of the pot and can hold a peak.

Remove from heat and pour into buttered dish.

Smooth top with the back of a buttered spoon.
Leave to stand for 15 minutes before serving.

 Print this recipe

Ah gone 🙂