Ingredients with Measurements:
- 1 cup cornmeal
- 2 cups water
- 1 cup okra, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tablespoon thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 pound saltfish, soaked and flaked
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. In a mixing bowl, combine cornmeal and 1 cup of water. Mix well.
3. Add the cornmeal mixture to the boiling water and stir continuously with a wooden spoon until it thickens.
4. Add okra, onion, garlic, red bell pepper, thyme, paprika, cayenne pepper, black pepper, and salt to the pot.
5. Cook for 10-15 minutes, stirring occasionally, until the mixture is smooth and the okra is tender.
6. Add the flaked saltfish and butter to the pot. Stir well.
7. Cook for an additional 5 minutes until the saltfish is heated through and the mixture is well combined.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 238
Fat: 7g
Saturated Fat: 4g
Cholesterol: 52mg
Sodium: 1195mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Saltfish can be substituted with any other salted fish or canned tuna.
Variations:
- Add chopped tomatoes for a more tangy flavor.
- Use coconut milk instead of water for a creamier texture.
- Add hot sauce or scotch bonnet peppers for a spicier kick.
Tips and tricks:
- Stir the mixture continuously to prevent lumps from forming.
- Soak the saltfish overnight in water to remove excess salt.
- Use fresh okra for a better texture.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Cou-Cou with Okra and Saltfish in a bowl and garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
Serve with a side of steamed vegetables or salad.
Suggested side dishes:
Steamed vegetables or salad
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk.
- If the mixture is too thin, add more cornmeal.
Food safety advice:
Make sure the saltfish is soaked and cooked properly to prevent foodborne illness.
Food history:
Cou-Cou with Okra and Saltfish is a traditional dish from Barbados.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Barbadian
Taste: Savory, Salty, Fishy, Herbaceous, Tangy