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.

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 mom, fondly known as Piring, used dry corn to make this dish. Vendors at the market picked up orders and delivered the dried ears of corn a week later. The dried corn was soaked overnight, and Mummy was responsible for grating it using a large hand grater.

After cooking the cornmeal with fresh seasonings and coconut milk, Nani shaped it into round balls instead of making it into squares, as I have done here. I prefer any method that involves the least effort.

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.

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COO COO | COU COU

Mummy remembers that her mom, fondly known as Piring, nani to me, used dried corn to make this dish. Vendors at the market picked up orders and delivered the dried ears of corn a week later. The dried corn was soaked overnight and Mummy was responsible for grating it using a large hand grater. After cooking with fresh seasonings and coconut milk, Nani shaped the coco into round balls instead of making it into squares as I have done here. I prefer any method that involves the least effort. Coo coo is a great accompaniment to curried catfish, steamed or stewed fish.

5 from 3 votes

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Course: dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Trinidadian

Keyword: coo coo, cornmeal cou cou, cou cou

Prep Time: 10

Cook Time: 20

Servings:

Calories: 417kcal

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
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),
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.