Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Trinbagonian Coo Coo is a traditional dish from Trinidad and Tobago, made primarily from cornmeal and okra. It's a staple in Trinidadian cuisine and often served as a side dish, especially with fish & ground provisions. Ingredients Unsalted Butter – 2 tbsp Onion – 1 cup (finely chopped) Pimento – ¼ cup (finely chopped) Carrot – ½ cup (grated) Pumpkin – ½ cup (grated) ?? Ochro – 2 cups (thinly sliced) Garlic – ¼ cup (finely chopped) Salt – 1 tsp or to tas
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Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Trinbagonian Coo Coo is a traditional dish from Trinidad and Tobago, made primarily from cornmeal and okra. It's a staple in Trinidadian cuisine and often served as a side dish, especially with fish & ground provisions. Ingredients Unsalted Butter – 2 tbsp Onion – 1 cup (finely chopped) Pimento – ¼ cup (finely chopped) Carrot – ½ cup (grated) Pumpkin – ½ cup (grated) ?? Ochro – 2 cups (thinly sliced) Garlic – ¼ cup (finely chopped) Salt – 1 tsp or to tas
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FacebookFoodie Nation
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Cornmeal Cou Cou / Coo Coo 1 - 9x11 dish 2 cups yellow fine corn meal 2 1/2 cups water at room temp 2 tbsp unsalted butter 1/4 cup onions finely chopped 1/4 cup finely grated carrots 4 ochros finely chopped 1 tbsp minced garlic 3 pimentos chopped 2 scallions chopped 1/4 tsp salt 1/4 tsp black pepper 2 cups coconut milk | Trini cooking with Natasha
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Cornmeal Cou Cou / Coo Coo 1 - 9x11 dish 2 cups yellow fine corn meal 2 1/2 cups water at room temp 2 tbsp unsalted butter 1/4 cup onions finely chopped 1/4 cup finely grated carrots 4 ochros finely chopped 1 tbsp minced garlic 3 pimentos chopped 2 scallions chopped 1/4 tsp salt 1/4 tsp black pepper 2 cups coconut milk | Trini cooking with Natasha
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FacebookTrini cooking with Natasha
🇹🇹 Coo Coo Recipe YIELD - (8-10) Servings INGREDIENTS Water - 2 cups Ochro/Okra - 2 cups (Thinly sliced) Chive - 1/2 cup (Finely chopped) Pimento Peppers - 1/2 cup (Finely Chopped) Coconut Milk - 1/2 cup Black Pepper - 1 tsp Unsalted Butter - 8 oz Cornmeal - 3 cups Salt - to taste METHOD Heat pot over medium heat. Add water, ochro, chive, pimento, coconut milk and black pepper. Cover and bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes. Remove from heat and se
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🇹🇹 Coo Coo Recipe YIELD - (8-10) Servings INGREDIENTS Water - 2 cups Ochro/Okra - 2 cups (Thinly sliced) Chive - 1/2 cup (Finely chopped) Pimento Peppers - 1/2 cup (Finely Chopped) Coconut Milk - 1/2 cup Black Pepper - 1 tsp Unsalted Butter - 8 oz Cornmeal - 3 cups Salt - to taste METHOD Heat pot over medium heat. Add water, ochro, chive, pimento, coconut milk and black pepper. Cover and bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes. Remove from heat and se
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COO COO / Cou Cou This serves 6 12 oz corn meal or 1 1/2 cups 1/2 cup shredded carrot hot pepper chopped pimento pepper chopped 1 tsp minced garlic 2 tbsp. golden ray 1 tsp veg oil 2 scallions chopped 6-8 ochro finely chopped 1 small onion finely chopped 1 tin of coconut milk 1 1/2 cups of water Salt to taste | Trini cooking with Natasha
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COO COO / Cou Cou This serves 6 12 oz corn meal or 1 1/2 cups 1/2 cup shredded carrot hot pepper chopped pimento pepper chopped 1 tsp minced garlic 2 tbsp. golden ray 1 tsp veg oil 2 scallions chopped 6-8 ochro finely chopped 1 small onion finely chopped 1 tin of coconut milk 1 1/2 cups of water Salt to taste | Trini cooking with Natasha
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Arlene returns to Trinidad to bring us some good ole “Tobago Coo Coo”, accompanied with the obligatory Fried Fish and Callaloo! INGREDIENTS 2 cups of Coconut Milk 6 medium sliced Ochros 6 chopped Pimento Peppers 1/2 cup shredded Carrots 1 1/2 cup Cornmeal 1 to 2 cups of Water 1/4 cup Butter METHOD 1. Add coconut milk, ochro, carrot and pimento peppers to pot and bring to a boil. 2. Season with salt. 3. Allow to cook and thicken. 4. In bowl, combine cornmeal and water and mix to a runny consisten
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Arlene returns to Trinidad to bring us some good ole “Tobago Coo Coo”, accompanied with the obligatory Fried Fish and Callaloo! INGREDIENTS 2 cups of Coconut Milk 6 medium sliced Ochros 6 chopped Pimento Peppers 1/2 cup shredded Carrots 1 1/2 cup Cornmeal 1 to 2 cups of Water 1/4 cup Butter METHOD 1. Add coconut milk, ochro, carrot and pimento peppers to pot and bring to a boil. 2. Season with salt. 3. Allow to cook and thicken. 4. In bowl, combine cornmeal and water and mix to a runny consisten
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