Cou-Cou and Flying Fish

About This Recipe

Cou-Cou is the Barbadian answer to polenta, enriched with sliced okra that gives it a uniquely silky texture. Paired with lightly seasoned flying fish steamed in a vibrant sauce of tomatoes, onion, and fresh herbs, this dish captures the soul of Bajan home cooking. It is prepared in virtually every household on Fridays and is considered the defining plate of the island's cuisine.

Ingredients

Serves 4

• 2 cupsfine cornmeal
• 8okra, sliced into rounds
• 4flying fish fillets
• 3tomatoes, chopped
• 1onion, finely sliced
• 2 tbspfresh thyme and parsley, chopped

Instructions

1. 1

   Cook the okra

   Bring 4 cups salted water to a boil. Add okra and simmer 5 minutes until just tender. Reserve the cooking water.

2. 2

   Make the cou-cou

   Gradually whisk cornmeal into the okra water over medium heat, stirring constantly for 15–18 minutes until thick and pulling away from the sides. Fold in the cooked okra.

3. 3

   Season the fish

   Rub fish with salt, pepper, and a squeeze of lime. Let rest 5 minutes.

4. 4

   Steam the fish

   Sauté onion and tomatoes in oil until soft. Nestle fish in the sauce, add herbs, cover and steam gently 8 minutes until cooked through.

5. 5

   Serve

   Mound cou-cou in a bowl using a wet spoon, place fish alongside and spoon sauce over top.

Variations

• •

  Add scotch bonnet for heat.

• •

  Use salt fish instead of flying fish.

• •

  Stir butter into cou-cou for extra richness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate separately up to 2 days. Reheat cou-cou with a splash of water.

Frequently Asked Questions