Bajan Cornmeal Cou-Cou with Okra and Saltfish Gravy
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Ingredients
- 300 g salt cod (saltfish)
- 200 g fine polenta (cornmeal)
- 250 g okra, trimmed and sliced
- 1 onion
- 400 g chopped tomatoes
- 2 spring onions
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain and flake into pieces.
- 2
Simmer the okra in 600ml water for 8 minutes until tender, then lift out the okra with a slotted spoon, keeping the cooking water.
- 3
Whisk the polenta into the hot okra water a little at a time, stirring constantly over a low heat for 10-12 minutes until smooth and thick. Fold the okra back through.
- 4
Meanwhile, fry the sliced onion in a little oil for 5 minutes, add the chopped tomatoes and the flaked salt cod, and simmer for 8-10 minutes to make the gravy.
- 5
Spoon the cou-cou onto plates, scatter with the sliced spring onions and top with the saltfish gravy.
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