Recipe | Caribbean cornmeal coo coo

Ingredients

1 cup cornmeal

1 teaspoon minced garlic

¼ cup diced onions

½ teaspoon minced thyme

¼ cup cut up red bell pepper optional

2 ½ cups warm water or more

1 cup coconut milk replace with broth

1/2 teaspoon salt more adjust to taste

1 cup sliced okra(frozen

2 Tablespoons butter

Instructions

1. In a medium-sauce pan or pot add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns.
2. Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil.
3. At this point you may remove some or half of the vegetables and reserve, if you like your vegetables crunchy.
4. Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
5. Reduce the heat to low and cook until the mixture thickens.
6. Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. Return any vegetables reserved. Add butter, add more water if desired continue whisking to cornmeal consistency. I usually use about a total of 3 1/2 cups water because I like mine, really soft.
7. Turn off the heat. Scoop out and place into a wet bowl, to form a ball . Let it set for a few minutes then turn in upside down on to a plate.

Tips & Notes:

You can cut your okra in chunks or as little as you like, some people like to blend it before incorporating in their cornmeal to make it really mushy. I prefer to sauté the okra a few minutes before incorporating into the cornmeal. (africanbites.com)