Becky Luigart-Stayner; Melanie J. Clarke
6 servings (serving size: about 1 cup coo-coo and 2/3 cup tomato sauce)

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

How to Make It

Step 1

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.

Step 2

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.

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Ratings & Reviews

Snellbert's Review

May 02, 2011