Turned Cornmeal (Coo-Coo)

Turned Cornmeal (Coo-Coo)

Creamy cornmeal is turned with okra into a smooth, polenta-like Caribbean side.

Total 40 min Makes 6 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Coo-coo is a Caribbean staple made by stirring, or 'turning,' cornmeal into a pot of simmering okra and water until it forms a smooth, cohesive mound. Butter and a touch of coconut milk enrich the texture, while the okra lends a slight silkiness that keeps the dish moist. It traditionally accompanies steamed fish or stewed saltfish for a classic Bajan or Trinidadian meal.

Ingredients

  • 8 okra pods, trimmed and sliced into rounds
  • 3 cups water
  • 1 cups yellow cornmeal
  • 1/2 cups coconut milk
  • 3 tablespoons butter, cut into pieces
  • 1 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 2 tablespoons scallion, finely chopped

Method

  1. In a 6-quart saucepan, combine the sliced okra and water. Bring to a boil over high heat.

  2. Reduce heat to medium-low and simmer the okra until tender, about 8 minutes.

  3. Reduce heat to low. Slowly sprinkle in the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.

  4. Switch to a wooden spoon and 'turn' the mixture continuously, pressing and folding it against the sides of the pan, for 10 minutes as it thickens.

  5. Stir in the coconut milk, butter, salt, and black pepper. Continue turning until the mixture pulls away from the sides of the pan in a smooth, cohesive mass, about 5 minutes.

  6. Fold in the chopped scallion and turn once more to distribute evenly.

  7. Scoop the coo-coo into a greased bowl, pressing to smooth the top, then invert onto a serving plate to form a mound. Serve warm.

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    Turned Cornmeal (Coo-Coo)

    Coo-coo is a Caribbean staple made by stirring, or 'turning,' cornmeal into a pot of simmering okra and water until it forms a smooth, cohesive mound. Butter and a touch of coconut milk enrich the texture, while the okra lends a slight silkiness that keeps the dish moist. It traditionally accompanies steamed fish or stewed saltfish for a classic Bajan or Trinidadian meal.

    40 min 6 servings 210 cal

    Ingredients

    • 8 okra pods, trimmed and sliced into rounds
    • 3 cups water
    • 1 cups yellow cornmeal
    • 1/2 cups coconut milk
    • 3 tablespoons butter, cut into pieces
    • 1 teaspoons salt
    • 1/4 teaspoons freshly ground black pepper
    • 2 tablespoons scallion, finely chopped

    Method

    1. 1

      In a 6-quart saucepan, combine the sliced okra and water. Bring to a boil over high heat.

    2. 2

      Reduce heat to medium-low and simmer the okra until tender, about 8 minutes.

    3. 3

      Reduce heat to low. Slowly sprinkle in the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.

    4. 4

      Switch to a wooden spoon and 'turn' the mixture continuously, pressing and folding it against the sides of the pan, for 10 minutes as it thickens.

    5. 5

      Stir in the coconut milk, butter, salt, and black pepper. Continue turning until the mixture pulls away from the sides of the pan in a smooth, cohesive mass, about 5 minutes.

    6. 6

      Fold in the chopped scallion and turn once more to distribute evenly.

    7. 7

      Scoop the coo-coo into a greased bowl, pressing to smooth the top, then invert onto a serving plate to form a mound. Serve warm.