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Cou-Cou


The Caribbean equivalent of polenta or grits. Bajans serve it with their National dish of flying fish.

"Said I remember when we used to sit
In the government yard in Trenchtown
And then Georgie would make the fire light
Log wood burnin' through the night
Then we would cook corn meal porridge
Of which I'll share with you"
                                                              -Bob Marley


Combine and set aside

1/2 cups cold water
2/3 cup yellow cornmeal

Trim and slice

1/2 pound fresh okra

In a medium saucepan, combine okra with

1 cup chicken stock
1/2 teaspoon Adobo spice*

Bring to a boil. Add cornmeal mixture.
Reduce heat and let simmer for 20 minutes, stirring constantly.

Spoon mixture onto serving plates, shaping into round cakes, about 1 inch thick. Serve immediately.



Chef's Tip- Cou-Cou may be poured into a greased baking pan and placed into refrigerator to set overnight. Unmold from
pan and cut into 4 inch squares which can be fried or baked.

*Adobo is a condiment available in most Latin markets.

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This document is strictly for informational purposes

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