Cou-Cou and Flying Fish
Barbados' national dish, and one with a real and important origin: cou-cou's cornmeal-and-okra porridge technique traces directly to enslaved West Africans brought to Barbados starting in 1644, who carried over the same pounding-and-stirring method used to make fufu, adapting it to the cornmeal available on the island. Flying fish, meanwhile, are genuinely a defining Barbadian catch, so plentiful historically that Barbados became known as 'the land of flying fish.' Real cou-cou is stirred with a wooden 'cou-cou stick' in a specific circular motion to keep it smooth and lump-free, traditionally eaten on Fridays, and the flying fish is steamed or lightly fried in a Bajan seasoning of garlic, onion, and herbs rather than heavily battered.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup cornmeal
- 10-12 okra, sliced into rings
- 3 cups water
- 2 tbsp butter
- 4 flying fish fillets (or whiting)
- Juice of 1 lime
- 3 cloves garlic, minced
- 1/2 onion, minced
- Thyme and parsley
- 2 tomatoes, chopped
- 1 tbsp tomato paste
Steps
- Boil the okra in the water with a pinch of salt until soft.
- Reserve some okra water, then gradually whisk in the cornmeal, stirring constantly with a wooden spoon to avoid lumps.
- Cook over low heat, stirring in a circular motion, until smooth and thick. Stir in the butter.
- Rub the fish with lime juice, garlic, onion, and thyme, then steam or pan-fry until cooked through.
- Make a light Bajan gravy from the tomatoes, tomato paste, and remaining seasoning to spoon over the fish.
- Mold the cou-cou onto a plate and serve with the fish and gravy.