Cornmeal CouCou (Fungi)

Posted by On August 17, 2015 1 Comment
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Cornmeal Coucou

Cornmeal Coucou

In some Eastern Caribbean countries like Barbados, Antigua and the Virgin Islands (both US and British), cornmeal coucou also called fungi, is a favorite cornmeal dish among the locals. It is served alongside corned beef, beef stew, callaloo or flying fish. Flying fish and Coucou together in fact comprise the national dish of Barbados.

INGREDIENTS

  • 1lb corn meal
  • 16oz of cold water
  • 10 okras
  • 1tsp salt
  • 1 large onion chopped into fine pieces
  • 1 bulb of garlic sliced fine
  • Fresh herbs
  • 2oz butter

INSTRUCTIONS

  1. Place corn meal in a large mixing bowl, add cold water and allow to stand while you prepare the okra.
  2. Add chopped okra, salt, chopped garlic, chopped onion and chopped fresh herbs to large sauce pot. Now add 16oz of water and bring to boil. Once boiling, reduce the heat and allow to simmer gently for 10 minutes. Strain the liquid from your saucepan into a container.
  3. In another saucepan place your soaked corn meal and half of the liquid strained from the okra. Stir continuously with a whisk (or coucou stick if you have one) adding the remaining okra liquid gradually. Continue stirring until corn meal is cooked all the way through.
  4. Now add the contents of the saucepan with the okra, along with the butter.
  5. Mix it all together and serve.
 
Adapted from totallybarbados.com (By Brett Callaghan)

 

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