Coo-coo is a traditional Caribbean dish made from cornmeal and water that has been cooked into a smooth and creamy consistency. The dish is a staple in many Caribbean countries and is often served as a side dish to accompany meat and vegetable dishes. Coo-coo is known for its light and fluffy texture, which makes it a popular dish among those who enjoy comfort food. One of the unique features of coo-coo is that it can be seasoned to suit different tastes and preferences.
Some people like to add salt, pepper, and other spices to enhance the flavor of the dish, while others prefer to keep it simple and use only a few basic ingredients. Regardless of the seasoning used, coo-coo is a versatile dish that can be adapted to suit a wide range of culinary styles and preferences. Whether you prefer it with callaloo and stew fish or as a side dish with your favorite meat or vegetable dish, coo-coo is a delicious and satisfying addition to any meal.
Prep Time: 15minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Vegetarian
Cuisine: Caribbean, creole
Servings: 1 9″ dish
Ingredients
- 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
Instructions
- 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.
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Recipe © Simply Trini Cooking. All rights reserved
Cornmeal Coo Coo
Ingredients
- 1 tbsp oil
- 1 medium onion chopped finely
- 1 tsp garlic minced
- 2 pimento peppers finely chopped
- 12 ochroes sliced thinly
- 2 tbsp. all purpose seasoning
- 1 tbsp butter
- 1½ cups hot water
- 1 cup coconut milk powder dissolved in 1 cup warm water or 1 cup of fresh coconut milk
- 1 cup yellow cornmeal
Instructions
- Heat oil in medium pot; sauté onions, garlic and pimento peppers until tender. Add ochroes and cook for 5 minutes.
- Add seasoning, 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 form.
- Remove from heat and pour into buttered bowl. Smooth top with the back of a buttered spoon. Cool and turn out onto serving plate.
