Caribbean/Creole cuisine is always exciting especially when we realise the parallels our foods have with foods of other countries. For instance our coo coo, or cou cou bears an uncanny resemblance to Italy's polenta. Theirs is the same cornmeal concoction often eaten soft and mushy redolent with freshly grated Parmesan, the next day its eaten pan fried in a little olive oil...delicious.
Here in T&T we add ochroes to the mix, spice it up with peppers and bring it all together with or without coconut milk, delicious as well! If you're feeling in the mood for a cornmeal "concoction" then here are two delightful recipes to stimulate your taste buds!
Coo Coo and Spicy Fish roll
This recipe can be served cold or at room temperature.
3 cups yellow cornmeal
6 cups seasoned chicken broth
1/2 lb fresh ochro, finely chopped
2 pimento peppers seeded and chopped
2 cloves garlic minced
salt and freshly ground black pepper
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Boil five cups broth in a large saucepan add ochro, peppers, garlic and salt and pepper.
Simmer for 15 minutes until ochroes are tender.
Add the remainder of broth and return to a boil.
Remove pot from heat.
Pour in the cornmeal whisking vigorously to prevent lumping, stir well and cook until the mixture becomes stiff and smooth and moves away from the sides of the pot.
Divide into two pieces.
Generously rub a little vegetable oil onto coo coo. Cover and set aside.
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Generously oil a piece of waxed paper about 15 inches long, place coo coo on top, cover with another oiled piece of waxed paper, roll coo coo between sheets of paper to about 1/2 inch thickness.
Spread fish onto coo coo, gently roll up using the oiled paper to help.
Wrap tightly in plastic and refrigerate for about one hour.
Repeat with other half of coo coo.?
Before serving slice on the diagonal about 1/2 inch thick, serve with tomato salsa or on its own, serve at room temperature.
SPICY FISH
2 lbs fresh fish fillets
1 onion sliced
2 cloves garlic
1 tbs French thyme
2 sprigs chive chopped
1/2 cup low fat mayo
juice of one lime
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In a saut� pan, bring some water to a boil, add onion, garlic and herbs, add fish and steam for about ten minutes until opaque and tender.
Drain and remove fish, squeeze one lime over fish, place in bowl of food processor, add one hot pepper, seeded, 1/2 cup chives, two pimento peppers, two cloves garlic, six leaves Spanish thyme and one leaf chadon beni.
Puree to a thick paste.
Add enough mayonnaise to bring it to a creamy consistency.
Spread onto coo coo and continue as for coo coo roll.
POLENTA WITH PARMESAN
1 cup yellow cornmeal
3 cups water
1 tsp salt
freshly ground pepper
1/2 cup grated parmesan cheese
3 tbs unsalted butter
1/4 cup freshly chopped basil or parsley
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Bring a large pot of water to a boil and add salt and pepper.
Turn down heat.
Whisk in cornmeal in a thin stream and cook over medium heat for about 15 minutes or until polenta starts to come away from the pan.
Add the butter stirring briskly. Pour the polenta onto a serving platter and sprinkle with parmesan and chopped herbs.
Serve warm and soft or when cool cut into squares.
Option: Lightly pan fry polenta until golden brown, serve at once.
Serves six to eight
