Cou Cou Caribbean Polenta Food

BAJAN COU COU

Steps:

• In a large pot, bring 2 cups of water and salt to a boil.
• Add okra and cook for 8 minutes.
• In a small bowl, combine 1 cup water and cornmeal and stir until smooth.
• Add to pot slowly, stirring constantly. Add remaining water and continue to stir.
• Reduce heat to low and cook, stirring constantly for about 5 minutes, until thickened.
• Spoon some of the mixture into greased ramekins or bowls for individual servings.

COU-COU

Steps:

• Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
• Meanwhile, combine corn meal with cold water and mix well.
• Add corn mixture to the okra. Add salt.
• Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
• When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
• Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
• Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
• What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
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