- INGREDIENTS
- 4 okras thinly sliced
- 4 cups boiling water
- 2 cups corn meal
- 2 cups cold water
- 1 tsp salt
- 1 tbsp butter
- METHOD
- Cook the okras in boiling water for 10 to 12 minutes.While they are cooking,mix the corn meal and cold water to a smooth paste.
When the okras are soft, lower the heat, add salt and corn meal mixture, stirring constantly with a "cou-cou stick" (wooden spoon) until the mixture becomes fairly stiff.
When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
CASSAVA PONE- another recipe that's fairly common in other cultures but takes on a different taste and texture when done here in Barbados
- INGREDIENTS
- 3 cups fine, dry cassava flour
- 1½ cups sugar
- 1 tsp salt
- ½ tsp mixed spice
- Rind of half an orange
- ¼ lb shortening (melted)
- 2 cups milk
- 2 eggs (beaten)
- 1 tsp vanilla essence
- 2 cups grated coconut
- METHOD
- Mix the dry ingredients, then add shortening, milk, eggs and essence. Mix well again until the mixture has a solid but not stiff consistency.
Turn out on to a rectangular baking pan and bake in a 350 degree oven for about 90 minutes.
Cut in squares before serving.
