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Bajan Cou-Cou    Veg  HT   ACC  West Indian  40mins



Serves 4    Hot  Vegetarian  Vegetable Accompaniment  Gluten Wheat free  Eggless  Barbados  Caribbean West Indies  Nth America  North American




450g/1lb Okra, trimmed and thickly sliced

1 teasp Salt


180ml/6fl.oz. Coconut Milk

250g/9oz Cornmeal or Polenta


Black Pepper





1. Place the okra and salt in a large saucepan, cover with water, bring to the boil then reduce the heat and simmer for 10 minutes. Drain well reserving the cooking liquid. Set aside.


2. Place the coconut milk and 120ml/4fl.oz. of the reserved cooking liquid in a large saucepan and bring to the boil.


3. Add the cooked okra then gradually add the polenta, mixing well between each addition and adding a little more of the cooking liquid to keep the mixture moist but not  runny. It should resemble a thick porridge.


4. Cook uncovered over a medium heat for 5 minutes, stirring constantly.


5. Cover and continue to cook for a further 10 minutes stirring from time to time.


6. To serve - transfer to a heated serving dish, spread with plenty of butter and sprinkle with black pepper. Serve hot.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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