Is an over active brain a healthy thing???? So my boyfriend came up with the idea to record myself cooking. As he said, " Video is the way to go, pictures are outdated!". This coming from a man that hates to use a computer and can only operate anything that has an engine. Sigh. It turned out to be a great idea as i said over active brain.
So after he then requested me to cook Cou Cou. Please note I have been cooking from the time I can Light the stove. Not telling you my age. Ha Ha. I HATE COU COU, yes I just said it I HATE COU COU. I don't eat it. So every time I cook I taste as I eat, this is one thing I don't taste I let my passion do the work. After cooking this dish many times no complaints so far so I'm assuming it taste great. Here's the recipe and you can be the judge of my dish. Let me know if you tried it and how it came out.
Traditional Bajan Cou-Cou
Ingredients
2 cups corn meal (fine ground)
1 cup cold /room temperature water
8 okras (stems discarded and thinly sliced)
2 cups water
1 teaspoon salt
1 cup water
2 heaped tablespoons unsalted butter
Directions
Step 1 In a medium bowl add corn meal and water and mix together until the meal resembles wet beach sand and set aside.
Step 2 In a pot add the okras, water, salt and bring to a boil. Let it cook for 8 to 10 minutes or until the okras are bright green and well incorporated into the water.
Step 3 In another separate pot bring the 1 cup of water to a simmer, lower the flame and add the corn meal stirring it constantly with a whisk or spatula until it smooth.
Step 4 Begin adding the okra water mixture 1 ounce ladles at a time while stirring each time to incorporate and ensure the mixture is completely smooth.
Step 5 At this point the mixture will start to steam and hiss a little continue stirring until it becomes the consistency of a warm polenta and it does not stick to the sides of the pan. Turn off the stove and add butter to finish off the dish.
Step 6 The cou cou can remain in the pot until it is time to serve but must remain warm. In Barbados the mixture is usually placed in a buttered or okra water coated bowl for it to take that shape.
Step 7 Serve with the Salt Fish Creole Stew.
Salt Fish Creole Stew
Ingredients
2 tablespoons vegetable or canola oil
1 medium onions, peeled and sliced
3 sprigs fresh thyme, leaves removed
1 large clove garlic, crushed
4 chive stems, sliced
1 medium tomatoes, diced
Minced hot pepper to taste
Salt and black pepper to taste
2 tablespoons curry
1 tablespoon paprika
12 oz tomato sauce
8 ounces de-salted salt fish, broken into small pieces or shredded
Step 1 Add oil to a medium skillet and heat over medium heat.
Step 2 Add onions and sauté until translucent. Add thyme and cook for 1 minute. Add garlic, tomatoes, hot pepper and salt to taste and sauté for 1 to 2 minutes.
Step 3 Add shredded salt fish, tossing to mix, add the tomato sauce and reduce heat to low and let cook for 5 to 7 minutes stirring every 2 to 3 minutes. Adjusting the taste by adding salt or pepper or both.
Step 4 Fold in green onions 1 minute before the dish is finished. Remove from heat and serve hot or at room temperature.
After cooking this dish trust me you have worked both of your arm muscle. Most definitely a arms day today so we can skip the gym lol lol. Three bowls later my loving over active brain was happy and contented with his food. Sorry I don't have any finishing photos. Will try to get the picture or video before all the food disappears. Try this dish please let me know how yours tuned out.
Laters
Chef Kat
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