Recipe: Okra Coo-Coo

I know what you're thinking.

I admit, it doesn't look like much. But in fact, it was really quite good-- and very different for an okra dish! So if you don't like okra, give this a try.

“An unusual cooked okra side dish that comes from Barbados. It is served mainly with fried or steamed flying fish for which the island is noted. The Bajans use a coo-coo stick to remove the lumps from the cornmeal, but my wooden kitchen spoon proved very satisfactory. Coo-coo can be made with breadfruit or with canned tomatoes.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)

OKRA COO-COO

Makes 4 servings

6 tender okra pods, washed and sliced

1 ½ C water

1 tsp salt

½ C dry white cornmeal

2 Tbsp butter

½ tsp Tabasco

Bring water to a boil, add salt and okra, and cook about 15 minutes or until tender. “A fork should go in easily.” Drain okra in colander and reserve cooking liquid. Return okra to saucepan with 4 Tbsp cooking liquid, stir in cornmeal with coo-coo stick or wooden kitchen spoon, pressing against sides of saucepan to remove any lumps, gradually remaining reserved cooking liquid, butter, and Tabasco, and cook until mixture is thick and smooth.