The Ultimate Guide to Making Perfect Cornmeal Coo Coo Every Time

Cornmeal coo coo, a traditional dish of Trinidad and Tobago, can be traced back to the African influence on the cuisine of the islands. The dish is made from cornmeal, coconut milk, and seasonings such as thyme and garlic. It is often served alongside fried fish, callaloo, and other savory dishes. While its origins may be rooted in African culture, coo coo has become a beloved dish across all races and cultures in Trinidad and Tobago.

On Sundays, coo coo is a particularly popular dish, often served during family gatherings or at community events. Its versatility allows it to be paired with a variety of dishes, making it a go-to choice for many Trinidadians and Tobagonians. The dish’s history and cultural significance make it an important part of the islands’ culinary heritage. Whether enjoyed with fried fish or other local delicacies, coo coo remains a staple dish of Trinidadian and Tobagonian cuisine.

cornmeal coo-coo

Prep Time: 5minutes 

Cook Time: 20minutes 

Total Time: 25minutes 

Course: Vegetarian

Cuisine: Caribbean, creole

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

  1. Heat oil in medium pot; sauté onions, garlic and pimento peppers until tender. Add ochroes and cook for 5 minutes.
  2. Add seasoning, butter and coconut milk. Bring to a boil and cook until ochroes are tender.
  3. In a medium size bowl, mix cornmeal in the hot water. Add cornmeal, a little at a time, stirring vigorously until all is added.
  4. Reduce heat to low and cook for 5 minutes or until most of the liquid is absorbed and a stiff ball is form.
  5. Remove from heat and pour into buttered bowl. Smooth top with the back of a buttered spoon. Cool and turn out onto serving plate.

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Recipe © Simply Trini Cooking. All rights reserved

Cornmeal Coo Coo

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Vegetarian
Cuisine: Caribbean, creole
Calories:
Author: Felix (Simply Trini Cooking)

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
  • 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.
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