Coo Coo, also spelled “Cou Cou,” is a traditional dish in Trinidad and Tobago and other Caribbean countries. It is made with cornmeal, ochro, fresh seasonings and coconut milk.
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It is often compared to polenta but has its own unique Caribbean flair. This side dish is a staple in Trinidadian cuisine and is commonly served alongside various savory stews and curries.
Mummy remembers that her mother—fondly called Piring—made this dish from dried corn. She used corn from her home garden, carefully dried for later use, or bought from a vendor at the market. Orders were placed in advance, and a week later, the dried ears of corn would arrive.
The corn was soaked overnight, and Mummy’s job was to grate it by hand on a large grater—a task that took time and patience.
After cooking the corn with fresh seasonings and coconut milk, Nani shaped the cou-cou into balls, then fried them in butter instead of forming the usual squares, as I’ve done here. More recently, I tried it her way—shaping and frying them—and it was such a beautiful variation. When my mom tasted it, she paused and said it was just as delicious as her mother’s. That moment meant everything.
I’m grateful to carry this tradition forward. Because truthfully, if I didn’t document these techniques and recipes here, they might have been lost in time—no one else seems to make it this way anymore.
How to serve?
This smooth and creamy side dish is a great accompaniment to curry fish (simple curry fish) or this curry fish (fried method), including curried catfish, steamed or stewed fish. Also pairs well with seasoned rice with mixed veggies, callaoo, stewed fish or stewed chicken.
Other recipes you will love:
- Black Eyed Peas Pelau
- Breadfruit Oil Down
- Shrimp & Pepper Stir Fry
- Stewed Gizzards
- Salmon with Tomatoes
- Zucchini & Carrot Fritter
- Crispy Air Fryer Wings
- Smoked Herring & Tomatoes
- Crispy Bang Bang Shrimp with Sauce
COO COO | COU COU
Ingredients
- 1 tbs oil
- 1 tbs butter
- 5 cups coconut milk divided
- 1 cup fine cornmeal
- ½ small onion chopped
- 4 cloves garlic minced
- 2 scallions or 6 bandhania chopped
- 3 sprigs thyme 1 tsp thyme leaves
- 1 cup sliced ochro 2 oz , about 4 medium
- 1 pimento or hot pepper chopped
- 1 tsp himalayan salt
- 2 tsp brown sugar
- 2 tbs butter for finishing
*Scallion, bandhania and garlic can be replaced by 2 tbs pre-made green seasoning.
Instructions
- If using fresh or frozen grated coconut, add 14 oz coconut to the mug of a blender with 5 cups hot water. Pulse for 1 minute and strain. If using blocked coconut cream or coconut powder, boil or mix with 5 cups water, or according to package instructions. If using canned coconut milk, mix with enough water to make 5 cups.
- Mix 1 cup cornmeal with two and a half cups coconut milk or enough to make a runny consistency. As you allow it to sit it absorbs the water, so mix right before adding to the pot. Set aside.
- In a medium saucepan over medium heat, heat oil and butter, add the ochro, scallion, onion, garlic, hot or pimento pepper and thyme and cook for 3 mins. Add the remainder of the coconut milk(2.5 cups), salt and sugar, if using.
- Bring to a boil, reduce heat to low and simmer for 5-7 minutes.
- Gradually add cornmeal to milk, stirring constantly with a wooden spoon. Stir in butter. Cook, in a whisking motion for 5-10 minutes or until it thickens and comes away from the sides of the pot. Pour into a prepared glass baking dish, smoothen with a spatula and cool.
- Cut into pieces and serve.
Perfect!