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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

 

 

Ingredients

450g/1lb Okra, trimmed and thickly sliced

1 teasp Salt

Water

180ml/6fl.oz. Coconut Milk

250g/9oz Cornmeal or Polenta

Butter

Black Pepper

 

 

Instructions

 

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.

 

 

 

More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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