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Caribbean Recipes

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This dish is a savory cornmeal pudding with ochroes, similar to fungee. It is an old Barbadian favorite served with steamed fish or beef and pork stew. Its origin is the ancient North African couscous, a steamed mixture using different kinds of grain flours with added vegetables and meat.

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  • 12 ochroes
  • 3 pints (1.7 litres) water
  • 2 tsp salt
  • 12 oz (340 g) cornmeal
  • 2 tsp cooking butter

1. Wash the ochroes, cut off the stems and slice in rings.

2. Boil in a saucepan with half the water and salt for about 10 minutes.

3. Add the rest of the water and salt to the sifted cornmeal in a bowl and mix well.

4. Remove the saucepan from the heat and blend in the cornmeal mixture.

5. Return the pan to the heat and cook over a medium heat, stirring briskly with a wooden spatula.

6. When the mixture becomes stiff and smooth, cover and allows steaming for a few minutes.

7. When the cou cou breaks away cleanly from the bottom of the saucepan it is ready.

8. Empty into a buttered dish, smooth, and spread liberally with butter. Serve hot.

Serves: 4

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