Cou Cou and Flying Fish
coucou and flying fish

Cou Cou:
1 lb cornmeal
8 okras
16 ozs water
1 tsp salt
2 ozs chopped onions
½ tsp chopped garlic
2 tsp chopped herbs
2 ozs butter

Steamed Flying Fish:
8 flying fish fillets
3 limes
1 tbsp salt
3 tbsp Bajan Seasoning
1 large onion sliced
6 cloves garlic minced
1 green bell pepper cut
   in julienne strips

½ oz fresh thyme
½ oz fresh marjoram
1 tsp parsley chopped
1 large tomato chopped
1 tsp lime juice
2 cups water
½ tsp hot pepper sauce
½ tsp curry powder
3 tbsp margarine









Cou Cou:
Soak cornmeal in cold water for five minutes. Combine okras, salt, onions, garlic and herbs in saucepan and bring to a boil. Reduce heat and let simmer for 10 minutes. Strain off okras and hold.

In a thick bottom saucepan, over a low flame put the soaked cornmeal and half of the okra liquid. Stir constantly with a coucou stick. Add in stages the remaining okra liquid. Continue to stir and allow to steam until corn meal is totally cooked. Add okra and butter. Mix well and serve with the steamed flying fish (see preparation below).

Steamed Flying Fish:
Marinate the fish in the salt and lime juice for 10 minutes. Rinse the fish and pat dry with paper towels, then rub in the Bajan Seasoning and leave to marinate for 1 hour. Roll each fish into a sausage shape, starting with the tail.

Heat the margarine in a saucepan and sauté the onion and garlic until the onions become transparent. Add the tomato and parsley and continue to cook for 2 minutes. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients. Place rolled fish on mixture in pan, reduce heat, cover and simmer for 10 minutes until fish is cooked.

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