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 lumping. If you happen to get lumps 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
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
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 in to 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
