Coo-Coo from Barbados

August 5, 2006

Coo-Coo from Barbados

from Amy Schwemm (TCSA), adapted from Elisabeth Lambert Ortiz’s The Complete Book of Caribbean Cooking

Basically polenta with as much sliced okra as you like. Good pan-fried the next day.

6 or more small, young okra
3 cups water
1 cup yellow cornmeal
3 tablespoons butter (optional)
salt to taste


Wash and dry okra, cut off the stems, and slice into ¼-inch slices. Bring water to a boil, add salt and okra, and cook for 5 minutes. Whisk in cornmeal in a slow stream. Cook, stirring to prevent sticking, until thick and smooth, about 5 minutes. Serve hot with butter.

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