BAJAN COU COU N SALTFISH GRAVY

Tell us your favourite foods and share your recipes
Post Reply
sweetfadays
Posts: 29
Joined: Mon Aug 06, 2018 9:21 am

BAJAN COU COU N SALTFISH GRAVY

Post by sweetfadays » Thu Aug 16, 2018 2:08 am

Cou-cou is made with cornmeal and okra. the butter is used to prevent lumps
Bajan Cou-Cou and Flying Fish or Red Herring

8oz cornmeal
3oz okras
1 medium onion (chopped)
3 tbsp butter
4 cups water
salt to taste or two lrg Maggi cubes

In a bowl, combine the cornmeal with sufficient water to cover the meal. Set aside.

Cut the tops and bottoms off the okras and slice into rings. Place the sliced okras in a saucepan with water, chopped onion, and salt. Bring to a medium boil for a few minutes until the okras soften.

Strain the okras into a bowl, setting aside the liquid.

Add about a quarter of the okra liquid back into the saucepan and add the soaked meal. You'll need a whisk or wooden stick to stir the cou cou as it cooks. In Barbados, we use a flat wooden spoon known as a 'cou cou stick'. Stir constantly to avoid lumps. If you happen to get lumps out
21149898_1927936757455123_4139979119438872280_n.jpg
21149898_1927936757455123_4139979119438872280_n.jpg (6.61 KiB) Viewed 1195 times
add a bit of butter and stir on low heat

Add more of the okra liquid gradually. You can tell you're nearly finished when the cou cou starts to bubble gently at the surface. At this point add in the cooked okra slices and continue stirring for another 2-3 minutes.

Remove from the heat and stir in the butter.

SALTFISH GRAVY

1lb boneless salted cod
2oz/ 60g butter
2 medium onions, thinly sliced
2 tablespoons finely chopped garlic
1 sweet pepper thinly sliced
2 cups 16oz/500ml tinned tomatoes or 2lbs/1kg peeled fresh tomatoes, sliced
1 tablespoon curry powder
1 sprig fresh thyme
1 sprig fresh marjoram
2 sprigs fresh parsley, finely chopped
1/2 cups water
Salt and freshly ground pepper to taste
1 teaspoon pepper sauce

Boil salt fish in plenty of water for 20 minutes. If still too salty, repeat. Drain salt fish, break into wedges, check for bones and set aside.Heat butter and sauté the onion. When beginning to brown, add garlic, salt fish and sweet pepper and sauté for a further 3 minutes.Add tomatoes, curry powder, herbs, water, pepper sauce and black pepper and simmer uncovered for 15 minutes to or until tender. Salt to taste

HERRING SAUCE

1/2 pound red herring
1/2 onion
1/4 tomato
1 scotch bonnet pepper
2 tablespoons ketchup (optional)
Soak or boil red herring to remove most of the salt, drain.
Cut up the onions, tomato and scotch bonnet and saute in a small bit of oil in a saucepan.
Remove and place in a dish.
“Pick up” (break into small portions and remove any bones) saltfish and fry in the same saucepan with light oil.
Add seasonings (onions, tomato, scotch bonnet pepper, ketchup) and cook for 2-3 minutes.
Serve with your cou cou

hirasho
Posts: 2
Joined: Fri Jan 11, 2019 12:36 pm

Re: BAJAN COU COU N SALTFISH GRAVY

Post by hirasho » Sat Jan 12, 2019 10:13 am

This was worth a try so yesterday I did and it was awesome, thanks for the recipe :D

sweetfadays
Posts: 29
Joined: Mon Aug 06, 2018 9:21 am

Re: BAJAN COU COU N SALTFISH GRAVY

Post by sweetfadays » Tue May 28, 2019 10:32 am

you are most welcome

Post Reply