Cou-cou, cou-cou
First I gathered my ingredients together.
Fresh okras |
Corn Meal
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I had never used this brand before,
it was a gift and I loved it. Will definitely be looking for this even though it was not very yellow at the end!
Now my secret for easy
cou-cou lies in boiling the okras ahead of time and allowing them
to cool thoroughly. I learned this from a neighbour in NY sometime back and it
really makes a load of difference. It eliminates all that cumbersome stirring
or "turning" in hot water which can easily lead to lumps and who
likes lumpy cou-cou? NOONE.
After
cooking, separate the okras and the water. You will know the okras are cooked
once the seeds turn pink. I divide the okras again because I must have okras
with lime and salt with my cou-cou!
I use a whisk to "beat" my
okras for the pot and also to stir the meal into the water initially. And of course the cou-cou stick!
I sieve my meal into a portion of
the okra water and mix with the whisk. Using low heat, I cover the pot and
allow the cou-cou to come together. Once all of the water is gone, I stir the
meal a few times (literally), add a bit more water and cover.
I repeat this step a few times
trying not to disturb it too much (can lead to lumps), just cover it and let
it cook/steam. Once I am pleased with the texture I go ahead and add my okras,
letting this cook just a little longer. I reserve some of the water to
dip my spoon for easy serving (no sticking here, no butter either).
Today I served my cou-cou with marlin, a delicate fish that cannot be
overcooked or it turns to rubber.
And all done.....
This was super filling after a light and delightful breakfast
Yes, still using those avocados!
The yellow stuff on the bread is a locally made sunflower cheese. YUMMM!
What a delicious day, good night Bim.
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I LOVE cou-cou!!!!!!!!! Thanks for posting.
ReplyDeleteme tooo ..lol...and you are welcome
ReplyDelete