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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
Combine and set aside 1/2 cups cold water
Trim and slice 1/2 pound fresh okra In a medium saucepan, combine okra with 1 cup chicken stock
Bring to a boil. Add cornmeal mixture.
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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