Cou-Cou and Flying Fish
The national dish: cou-cou and flying fish — cornmeal cou-cou (stirred silky with okra) served with steamed flying fish in a tomato-creole sauce (or fried fish with gravy) — Barbados on a plate.
What it is
The national dish: cou-cou and flying fish — cornmeal cou-cou (stirred silky with okra) served with steamed flying fish in a tomato-creole sauce (or fried fish with gravy) — Barbados on a plate. Ingredients: cornmeal, okra, water, salt, butter; flying fish, lime, Bajan seasoning (herbs, chiles), tomatoes, onions, thyme. Recipe: 1) Boil okra; use its liquor to cook the cornmeal, stirring in figure-eights (the cou-cou stick) until glossy. 2) Season fish with lime and green seasoning; steam or fry. 3) Make the tomato sauce. 4) Mound the cou-cou; crown with fish and sauce. Serve: at homes and the famous Oistins fish fry (fried version). Flavor: silky corn, herby fish, bright sauce. History: cou-cou descends from West African cornmeal (kin to fungee); flying fish is the island's symbol (it is on the dollar coin). See also: Pudding and Souse, Macaroni Pie (Bajan).
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World Cuisines
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