📝 About This Recipe
A cornerstone of the traditional Sunday lunch in Trinidad and Tobago, Coocoo is a velvety, savory cornmeal fungi that reflects the islands' rich African heritage. This comforting dish blends fine yellow cornmeal with fresh okra, coconut milk, and aromatic herbs to create a smooth, custard-like texture that is both hearty and delicate. It is the ultimate soul food of the Caribbean, traditionally paired with stewed fish or callaloo for a truly authentic island experience.
🥗 Ingredients
The Okra Base
- 12-15 pieces Fresh Okra (topped, tailed, and sliced into thin rounds)
- 3 cups Water (divided use)
- 1 teaspoon Salt
The Cornmeal Mixture
- 2 cups Fine Yellow Cornmeal (ensure it is fine-grained for a smooth texture)
- 1.5 cups Full-fat Coconut Milk (fresh or canned)
- 1/2 Brown Onion (finely minced)
- 3 cloves Garlic (pressed or minced)
- 2 pieces Pimento Peppers (seeded and finely chopped (Trinidadian seasoning peppers))
- 3 sprigs Fresh Thyme (leaves removed)
- 2 stalks Scallions (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 3 tablespoons Unsalted Butter (plus extra for greasing the bowl)
- 1 piece Whole Scotch Bonnet Pepper (kept whole for flavor, not heat)
👨🍳 Instructions
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1
In a medium pot, bring 2 cups of water to a boil. Add the sliced okra and 1/2 teaspoon of salt. Simmer for 8-10 minutes until the okra is tender and the water becomes slightly viscous (slimy), which is essential for the Coocoo's texture.
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2
While the okra is simmering, place the cornmeal in a large mixing bowl. Gradually whisk in the coconut milk and the remaining 1 cup of water until you have a smooth, lump-free slurry.
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3
Once the okra is cooked, use a slotted spoon to remove the okra pieces and set them aside, keeping the 'okra water' boiling in the pot.
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4
To the boiling okra water, add the minced onion, garlic, pimento peppers, scallions, thyme, black pepper, and the whole Scotch Bonnet pepper.
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5
Reduce the heat to medium-low. Slowly pour the cornmeal slurry into the boiling seasoned water, whisking constantly and vigorously to prevent any lumps from forming.
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6
Switch from a whisk to a heavy wooden spoon (traditionally a 'coocoo stick'). Continue to stir the mixture as it thickens rapidly.
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7
Fold the cooked okra pieces back into the cornmeal mixture along with 2 tablespoons of the butter.
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8
Carefully remove and discard the whole Scotch Bonnet pepper, ensuring it hasn't burst.
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9
Reduce heat to the lowest setting. Cover the pot and let the Coocoo 'steam' for about 10-15 minutes. Stir every few minutes to ensure it doesn't stick to the bottom and burn.
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10
The Coocoo is finished when it is stiff, smooth, and pulls away easily from the sides of the pot. It should have a glossy sheen.
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11
Generously grease a large glass bowl or individual ramekins with the remaining tablespoon of butter.
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12
Turn the hot Coocoo into the greased bowl. Use the back of a buttered spoon to smooth the top, or shake the bowl gently to level the mixture.
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13
Allow it to sit and set for 10 minutes before inverting it onto a serving platter. It should hold the shape of the bowl perfectly.
💡 Chef's Tips
Always use fine cornmeal; coarse polenta will result in a grainy texture that isn't authentic to Trinidadian Coocoo. If the mixture gets too stiff before the cornmeal is fully cooked, add a splash of warm water or coconut milk to loosen it. Stirring is the most important part—use a strong arm and a sturdy wooden spoon to achieve that signature silky finish. Be very careful with the Scotch Bonnet; if it punctures, the dish will become extremely spicy. Its purpose here is purely aromatic. To test if it's done, drop a small spoonful into cold water; if it firms up into a ball immediately, it's ready.
🍽️ Serving Suggestions
Serve thick slices alongside Trinidadian Stewed Fish (King Fish or Red Snapper) with plenty of gravy. Pair with a side of authentic Caribbean Callaloo for the traditional 'Sunday Lunch' experience. Serve with a side of buttery steamed pumpkin and avocado (pear) slices. Accompany with a cold glass of Mauby or Sorrel juice to balance the savory richness. Leftovers can be sliced and lightly pan-fried in butter the next morning for a delicious breakfast.