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Barbadian Cou-Cou with Okra and Steamed Flying Fish

Barbados's national dish: creamy okra-cornmeal cou-cou served with lightly steamed fish in a garlic-tomato pan sauce.

Ingredients

  • 1 cup fine cornmeal
  • 2 cups sliced okra
  • 3 cups water
  • 1 tbsp butter or coconut oil
  • 1 lb flying fish fillets, or snapper/tilapia
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 tomato, diced
  • 1 tbsp olive oil
  • 1 tsp chopped fresh thyme
  • salt and pepper, to taste

Instructions

  1. Simmer okra in the water for 8-10 minutes until tender. Strain, reserving the okra and the cooking liquid separately.
  2. Return the okra liquid to the pot over low heat. Gradually whisk in cornmeal in a steady stream, stirring constantly to avoid lumps.
  3. Continue stirring 8-10 minutes, adding a splash more liquid as needed, until smooth and thick. Stir the cooked okra back in and finish with butter.
  4. Meanwhile, season fish with lime juice, salt, and pepper. In a covered skillet, sauté onion, garlic, and tomato in olive oil for 3 minutes, then add a splash of water.
  5. Lay the fish over the vegetables, cover, and steam 6-8 minutes until the fish flakes easily. Sprinkle with thyme.
  6. Serve the steamed fish and pan sauce spooned over the cou-cou.