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Cou-Cou and Flying Fish

Name: Cou-Cou and Flying Fish
Total time: 60 min
Yield: Serves 4
Cuisine: Barbados
Ingredients: 4 (butterflied) Flying Fish; 200g Corn grits; 8 Okra; 1 Onion; 2 Tomato; 2 cloves Garlic; A pinch Thyme; 3 Green Onion; 1 Lime; 20g Butter; 1/2 Chili pepper; 1 1/2 tsp Salt; 800ml Water

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Cornmeal and okra cou-cou served with stewed flying fish — Barbados's national dish.

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📖 The Story Behind This Dish

Cou-cou and flying fish is Barbados's national dish: cou-cou, cornmeal stirred together with okra, is served with flying fish stewed in a sauce of tomato, onion, and herbs. Barbados is called 'the land of the flying fish,' and the fish appears on its coins and passports. It's a Friday and Saturday lunch staple.

🌆 Where it's eaten: In a seaside Barbadian home, flying fish in tomato sauce is spooned around a round mound of yellow cou-cou as midday light streams in.

🥕 Ingredients (serves 4)

Flying Fish 4 (butterflied)
Corn grits 200g
Okra 8
Onion 1
Tomato 2
Garlic 2 cloves
Thyme A pinch
Green Onion 3
Lime 1
Butter 20g
Chili pepper 1/2
Salt 1 1/2 tsp
Water 800ml

👩‍🍳 Instructions

Rub the flying fish with lime juice, salt, grated garlic, and chopped green onion and thyme and let stand 30 minutes.
Boil the sliced okra in 600ml salted water in a pot for 10 minutes.
Dissolve the corn grits in 200ml water, add, and stir vigorously with a wooden spatula for 15 minutes, then mix in the butter.
In another pot, simmer the sliced onion, chopped tomato, and chili, lay in the flying fish, and simmer 10 minutes.
Shape the cou-cou into a mound and serve with the fish and sauce.

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