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Coo-coo traditionally hails from Barbados. It can be a side dish or an entrée with a tomato sauce.

Victoria Abbott Riccardi
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: about 1 cup coo-coo and 2/3 cup tomato sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion and next 5 ingredients (through garlic) to pan; cook 5 minutes, stirring occasionally. Stir in broth, sugar, allspice, and tomatoes. Partially cover, reduce heat, and simmer 20 minutes, stirring occasionally.

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  • To prepare coo-coo, place cornmeal and 1 teaspoon salt in a large saucepan. Gradually add 7 cups water, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium, and cook 15 minutes, stirring frequently. Add corn and okra; cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat. Place butter in a small skillet over medium heat; cook 2 minutes or until browned. Add butter to coo-coo; stir well. Serve sauce over coo-coo.

Source

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Nutrition Facts

299 calories; calories from fat 16%; fat 5.4g; saturated fat 2.6g; mono fat 1.4g; poly fat 0.8g; protein 7.9g; carbohydrates 58.2g; fiber 7.7g; cholesterol 10mg; iron 3.6mg; sodium 561mg; calcium 78mg.
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