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.
*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.