COO-COO RECIPE – BARBADOS

Coo-Coo Ingredients

• 12 Okra
• 1.5 litres/ 2 1/2 pints water
• good pinch of salt
• 250g/8oz yellow cornmeal
• 1 tablespoon sugar
• 25g/1oz butter

To Serve:

• Cooked sweet potatoes
• sliced tomatoes
• slices pimentos

How To Make Coo-Coo:

1. wash the okra and cut off the stems. Cut them into 5mm/ 1/4-inch thick slices. Bring the water to the boil in a large saucepan and add the prepared okra and the salt. Boil until tender.
2. Slowly add the cornmeal to the saucepan in a thin stream, stirring all the time with a wooden spoon. Keep stirring to prevent any lumps forming and removing any cornmeal from the sides of the pan.
3. Add the sugar and continue cooking over moderate heat for about 5-10 minutes, stirring all the time. When cooked, the coo-coo mixture will be thick and smooth.
4. Place the butter in a warmed rounded bowl or basin and add the coo-coo. Roll it around in the bowl until it forms a ball. Serve, cut into slice with sweet potatoes, tomatoes and pimentos.

Preparation: 10 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Ingredient:

• 2 small pineapples, peeled, cored, and sliced
• 1 tablespoon sugar
• 1/4 teaspoon ground red pepper
• Cooking spray
• 8 cups torn Boston lettuce
• 1 3/4 cups chopped seeded cucumber
• 1 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 diced peeled avocado

How to Make Grilled Pineapple and Avocado Salad :

Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.

Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately ~ Serves 4

Recipe by David Bonom, Cooking Light, SEPTEMBER 2006

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Fresh Tomato, Lentil and Onion Soup is a delicious wholesome soup, ideally served with thick slices of wholemeal or granary bread.

Ingredients:

• 2 tsp sunflower oil
• 1 large onion, chopped
• 2 sticks celery, chopped
• ¾ cup split red lentils
• 2 large tomatoes, skinned and roughly chopped
• 3 ¾ cups vegetable stock
• 2 tsp dried herbes de Provence
• salt and freshly ground black pepper chopped parsley, to garnish

Cooking Instructions:

Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the lentils and cook for 1 minute. Stir in the tomatoes, stock, dried herbs, salt and pepper. Cover, bring to the boil and simmer for about 20 minutes, stirring occasionally. When the lentils are cooked and tender, set the soup aside to cool slightly. Puree in a blender or food processor until smooth. Season with salt and pepper, return to the saucepan and reheat gently until piping hot. Ladle into soup bowls to serve and garnish each with chopped parsley.

Serves 4.

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