Caribbean girl
Guru
I am interested in finding out how everyone here uses okras. Sometimes I would steam them with other vegetables. However, the main way we use okras here in our country is to make a local dish which we call cou-cou.
The okras would be cut up into very small pieces. They are boiled in salted water and strained off.
Water is boiled and put aside. Cornmeal is used to make the cou-cou. The cornmeal is measured out in a cup. The amount depends on how many people it is being prepared for. I usually use one cup of cornmeal.
The cornmeal is added to a pot with a small amount of boiled water and stirred over a low heat. More boiled water is then added and the stirring continues, adding the boiled water bit by bit, until the cornmeal is cooked. The okra water which was strained off from the okras is then added to the pot and stirred in, still over a low heat. Then the okras themselves are added to the pot and stirred in. All this stirring is done with what is called a cou-cou stick.
No water is left in the pot when the cou-cou is finished. It is cooked until it gets to the right constituency, and then left for about 5 to 10 minutes before serving. This is a dish that goes well with all types of fish, but is also good with beef stew.
.
The okras would be cut up into very small pieces. They are boiled in salted water and strained off.
Water is boiled and put aside. Cornmeal is used to make the cou-cou. The cornmeal is measured out in a cup. The amount depends on how many people it is being prepared for. I usually use one cup of cornmeal.
The cornmeal is added to a pot with a small amount of boiled water and stirred over a low heat. More boiled water is then added and the stirring continues, adding the boiled water bit by bit, until the cornmeal is cooked. The okra water which was strained off from the okras is then added to the pot and stirred in, still over a low heat. Then the okras themselves are added to the pot and stirred in. All this stirring is done with what is called a cou-cou stick.
No water is left in the pot when the cou-cou is finished. It is cooked until it gets to the right constituency, and then left for about 5 to 10 minutes before serving. This is a dish that goes well with all types of fish, but is also good with beef stew.
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