Barbadian Cou-Cou with Okra and Steamed Flying Fish

Cou-cou and flying fish is Barbados's national dish, and the cou-cou itself takes a bit of patience — cornmeal whisked steadily into okra-infused water until it turns smooth and glossy, almost like a savory polenta. The okra doesn't just flavor the cooking water; its natural thickness helps bind the cornmeal into that signature silky texture.

Flying fish can be hard to find outside the Caribbean, so we've noted snapper or tilapia as an easy substitute — the technique of gently steaming the fish in a garlicky tomato pan sauce works with any flaky white fish. This is a naturally gluten-free dinner that leans on whole cornmeal and fresh vegetables rather than processed ingredients, and it's substantial enough to be the only thing on the plate.