Name: Cou-Cou and Tofish
Yield: Serves 4
Cuisine: Guyanese
Ingredients: 1½ cups (160 g) fine cornmeal; 4¼ cups (1 L) water; 2 tablespoons chopped fresh cilantro; ½ cup (120 ml) tofish marinade, with nori; 15 fresh basil leaves; 3 mild red chile peppers, or 1 Scotch bonnet or habanero pepper, seeded; 2 tablespoons vegan margarine; 3 green onions, finely chopped; 1 teaspoon finely chopped Scotch bonnet or habanero pepper; ½ teaspoon coarsely ground black pepper; 1 teaspoon pink or sea salt; 1 pound (454 g) firm tofu, sliced into 4 slabs; 2 tablespoons olive oil; 12 to 15 small okra pods, sliced or ⅔ cup frozen; 2 nori sheets, snipped into small pieces with scissors; 2 teaspoons pink or sea salt; Chopped fresh parsley, optional; 1 garlic clove; ½ onion, chopped; 2 teaspoons Bajan Seasoning; Vegan margarine; 1 cup (240 ml) water; 1½ tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

The definition of cou-cou varies. It can mean the carbohydrate component of the national dish of Barbados, made with cornmeal and cooked with okra. It can also mean a food that’s mashed to create a puree or a paste, as in the Breadfruit Cou-Cou recipe. Other islands have a version of cornmeal cou-cou without the okra, and Grenada and other islands cook cou-cou with coconut milk in a method like an oil down