Coo-Coo is a cornmeal dish that owes its heritage to the older African Ugali, sadza, and mealie-meal porridge. It may be baked, fried, or made into dumplings for soup. Here, it is made with fresh coconut milk, but canned coconut milk or vegetable stock may be substituted.
Ingredients for Coconut Milk
- 1 coconut (about 2 lbs or 1 kg).
- 2 cups (16 fl oz or 475 ml) boiling water.
Ingredients for Coo-Coo
- ½ lb (225 g) okra.
- Salt.
- Freshly ground black pepper.
- 1 cup (4 oz or 115 g) cornmeal.
- 3 tablespoons (1 ½ oz or 45 g) butter.
How to make Cornmeal Coo-Coo with Okra
- Prepare the coconut milk by grating the coconut by hand or in a food processor.
- Pour boiling water over the grated coconut and let stand until cool.
- Strain in a fine steve, pressing out all of the milk.
- Use the shredded coconut for some other purpose.
- Wash the okra and slice into ¼-in (6-mm) rounds.
- Place the okra, coconut milk, salt, and pepper into a soup pot and bring to a boil.
- Lower the heat and let simmer for about 6 to 8 minutes.
- Pour the cornmeal into the pot in a thin stream, constantly until the mixture starts to move away from the sides of the pan.
- Add some water if additional liquid is needed. Stir in the butter.
- When the coo-coo can hold a peak, pour it into a buttered bowl and shake it around.
- Turn out of the bowl and slice like a cake to serve.
- Serve with tomato or hot sauce.