Cou Cou

Cou cou is native to Barbados. It is a dish traditionally served with flying fish and is an interesting combination of okra and cornmeal. I had always had trouble with my okra going slimy but I have now been taught that if you peel the stem end to a point, much as you would a pencil, this will not happen.


  • 12 young okras
  • 3 cups boiling water
  • 1 small chilli, deseeded and finely chopped
  • salt
  • 2 cups yellow cornmeal
  • 3 cups cold water
  • 25 g/1 oz butter


Slice the okra diagonally into 5 mm/¼ in rings and put in a heavy pan. Add the 3 cups of boiling water, the chilli and salt to taste and cook for 10 minutes.

Sift the cornmeal into a bowl and mix well with the 3 cups of cold water. Off the heat mix the cornmeal into the okra and its cooking liquid. Return to a medium heat and stir frequently until the mixture is smooth and thick. Turn into a serving dish and dot with the butter. Serve hot.