Tuesday, November 20, 2007
How to prepare Cou Cou
Another recipe you can try is coucou and flying fish, the national dish of Barbados.
Coucou is said to be derived from an African dish of a similar name. There are different types of coucou, including green banana cou-cou, breadfruit cou-cou and the plain one with cornmeal. All varieties are normally eaten hot with a side dish of okra and fried flying fish.
I have pleasant memories of my grandfather stirring the coucou on the stove vigorously with a coucou stick. (You know a dish sweet when it has its own utensils!) My grandmother always let him do the stirring because she said the constant "wukking up" (circular motion) required to prevent the coucou from getting lumpy would tire her out.
Anyhoo, you can get the recipe here.