Cou-cou

Cou-cou, coo-coo (as it is known in the Windward Islands), or fungi (as it is known in the Leeward Islands) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). The cornmeal which comes readily packaged and is available at supermarkets island wide and the okra which is accessible at supermarkets, vegetable markets and home gardens, they are very inexpensive ingredients. It is because these main components are inexpensive that the dish became so common for many residents in Barbados' early colonial history. Cou-cou derives from the island's African ancestry and was a regular meal for those slaves who were brought over from Africa to Barbados.

A unique cooking utensil called a 'cou-cou stick' (or 'fungi stick') is used in its preparation. A cou-cou stick is made of wood and has a long, flat rectangular shape like a 1-foot-long (0.30 m) miniature cricket bat. It is believed by Barbadians to be essential in stirring the cou-cou, as cou-cou takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot.

Flying fish prepared fried or steamed is a usual complement to cou-cou. Cou-cou and flying fish serves as Barbados' national dish. Corned beef or just beef stew is also a common accompaniment to cou-cou. Traditionally, cou-cou is served on Fridays at homes across Barbados and local food establishments.

In some islands, e.g. Barbados, Antigua, or the Virgin Islands, cou-cou may be cooked without okra and go by the name fengi, fungie or fungi.

The following is a conventional method of preparing cou-cou:

Ingredients

• 6 okra pods
• 1 cup cornmeal
• 3 cups cold water
• 1 tablespoon butter or margarine
• 1 teaspoon salt

Method

1. Pour one cup of water over cornmeal in a bowl.
2. Wash okra and cut pods diagonally, discarding each end.
3. Boil remaining water and add okra.
4. Reserve one cup of the boiling water and gradually add the wet cornmeal to the okra and water combination. While adding cornmeal, use the coo-coo stick to stir.
5. Reduce heat and gradually add the one cup of water that was reserved.
6. When the mixture is smooth, add butter.

References

Barrow, Errol & Lee, Kendal. Privilege Cooking in the Caribbean, 1988.