Trinidad Cornmeal Coo Coo Recipe

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Coo Coo or Cou Cou is a popular dish in Trinidad and Tobago. It has a comforting, hearty taste and smooth texture.

Made from cornmeal and infused with fresh vegetables and seasonings, it’s a must-try dish for anyone looking to enjoy authentic Caribbean flavors.

If you’re wondering what Trinidad Coo Coo is, how to prepare it, or how to store it, this post has you covered!

What is Trinidad Coo Coo?

Trinidad Coo-Coo is similar to polenta but uniquely Caribbean.

It’s a soft and savory dish, loaded with vibrant vegetables and flavored with fresh seasonings like chives, celery, pimento peppers, and garlic.

The dish has okra (or ochro, as it’s called in Trinidad), coconut milk, and a touch of butter to create a rich, creamy texture.

Coo Coo is a versatile side dish eaten with stewed fish, chicken, or callaloo. Its origins are deeply rooted in African and Caribbean culinary traditions, making it a cultural treasure for Trinidadians.

How Do You Cook the Okra in Coo Coo?

Wash and Cut the Okra: Start by washing the okra and slicing it into small, round pieces.

Cook with Coconut Milk: Place the sliced okra in a pot with coconut milk and let it simmer on medium heat for 5–7 minutes. This helps soften the okra and infuses it with a creamy flavor.

Add Seasonings: Include chopped garlic, onions, pimento peppers, and celery while cooking the okra. This ensures the flavors blend beautifully.

Combine with Other Ingredients: Once the okra is cooked, it’s mixed with the cornmeal and other ingredients to create the final Coo Coo dish.

How Long Does It Take to Cook Coo Coo?

• Preparation Time: 10–15 minutes to chop vegetables and measure ingredients.
• Cooking Time: 30–35 minutes, including simmering the okra, combining the ingredients, and stirring the cornmeal mixture to the desired consistency.

Patience is key when cooking Coo Coo, as it requires constant stirring to prevent lumps and ensure the dish is smooth and creamy.

Trinidad Cornmeal Coo Coo Recipe

Ingredients

• 1 cup cornmeal
• 2 cups coconut milk
• 2 cups water
• 1/2 cup okra (ochro), sliced
• 1/4 cup fresh chives, finely chopped
• 1/4 cup celery, finely chopped
• 1 small pimento pepper, finely chopped
• 1/4 cup sweet pepper, diced
• 1 medium onion, diced
• 1 small purple onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup carrot, grated
• 1/4 cup pumpkin, diced into small cubes
• 1 tablespoon butter
• 1 teaspoon salt (or to taste)

Instructions

Wash and chop all the vegetables: okra, chives, celery, pimento, sweet pepper, onions, garlic, carrot, and pumpkin.

In a large pot, pour in 2 cups of coconut milk and bring it to a gentle simmer.

Add the sliced okra and diced pumpkin to the pot. Cook for 5–7 minutes until the okra is tender and the pumpkin begins to soften.

Stir in the chives, celery, pimento, sweet pepper, onions, garlic, and grated carrots. Allow the vegetables to cook for an additional 5 minutes, stirring occasionally.

In a separate bowl, mix the cornmeal with 2 cups of water until smooth and lump-free. This step ensures the cornmeal blends easily with the other ingredients.

Slowly pour the cornmeal mixture into the pot with the cooked vegetables, stirring constantly to prevent lumps from forming.

Reduce the heat to low and continue stirring as the mixture thickens.

Add 1 tablespoon of butter and season with salt to taste. Stir well to ensure the butter melts and is evenly distributed.

Cook the Coo Coo for another 5–10 minutes, stirring frequently until it reaches a smooth, thick consistency.

Grease a serving dish with butter to prevent sticking, then carefully pour the cooked Coo Coo into the dish. Smooth the top with a spoon.

Allow the Coo Coo to cool for a few minutes before serving. It will firm up as it cools.

How to Store Coo Coo

• Refrigeration: Coo Coo can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze Coo Coo in individual portions. Wrap each portion in plastic wrap or place them in freezer-safe bags. Frozen Coo Coo can last up to 3 months.
• Reheating: To reheat, steam the Coo Coo or warm it in the microwave with a splash of water to restore its creamy texture.

Frequently Asked Questions

1. Can I make Coo Coo without coconut milk?
Yes! While coconut milk adds a rich, creamy flavor, you can substitute it with plain water or vegetable stock if you prefer.

2. What can I serve with Coo Coo?
Coo Coo pairs perfectly with stewed fish, callaloo, or other saucy dishes. It’s also delicious on its own or topped with a spicy Caribbean pepper sauce.

3. Can I make Coo Coo ahead of time?
Yes, Coo Coo can be made ahead and stored in the refrigerator or freezer. Just reheat it before serving to enjoy its fresh taste.

4. How do I prevent lumps in Coo Coo?
The key is to stir constantly when adding the cornmeal mixture to the pot. Mixing the cornmeal with water beforehand also helps create a smooth, lump-free dish.

5. Is Coo Coo gluten-free?
Absolutely! Since it’s made from cornmeal, Coo Coo is naturally gluten-free, making it a great option for those with gluten sensitivities.

Trinidad Cornmeal Coo Coo is a flavorful and nutritious dish that’s easy to prepare and perfect for any occasion.

Its blend of fresh vegetables, coconut milk, and creamy cornmeal creates a unique and satisfying meal that celebrates the vibrant flavors of Trinidad and Tobago.

More Dishes Like this

• Trinidad Baked Pastelle Pie
• Trinidad Macaroni Pie Recipe
• Trinidad Baked Potato Pie Recipe