Barbados Cou-Coo


  • 12 small okras
  • 6 cups water
  • kosher salt to taste
  • 2 cups yellow corn meal
  • 3 tbs unsalted butter

Cou-Cou was orginated in Barbados and essentially means side dish. It is simular to polenta. There are many versions that are typically served with the Barbados staple of flying fish. Cold cou-cou can be cut into slices and fried in butter or oil much like polenta.


  • Wash the okras, cut off stems and slice crosswise, about 1/4 inch thick
  • Bring the water to a boil, add salt and okras and cook, covered for about 10 minutes.
  • Pour the corn meal into the water and okras in a slow, steady stream, stirring constantly with a wooden spoon.
  • Cook, stirring constantly over medium heat until the mixture is thick and smooth, about 5 minutes.
  • Turn into a greased baking pan, to mold and allow to set slightly.
  • Turn out onto a warmed serving platter and spread the butter on top.
  • Serve hot.

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