Bajan Cou-Cou with Stewed Okra and Black-Eyed Peas
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Ingredients
- 200 g fine polenta (cornmeal)
- 250 g okra, trimmed and sliced
- 400 g tinned black-eyed beans
- 1 onion
- 200 g chopped tomatoes
- 2 spring onions
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 13 g
- Carbohydrate
- 58.3 g
- of which sugars
- 6 g
- Fat
- 1.7 g
- of which saturates
- 0.3 g
- Fibre
- 10.7 g
- Salt
- 0.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the okra in 600ml water for 8 minutes until tender, then lift out with a slotted spoon, keeping the cooking water.
- 2
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.
- 3
Meanwhile, fry the sliced onion in a little oil for 5 minutes, add the chopped tomatoes and black-eyed beans, and simmer for 8 minutes.
- 4
Spoon the cou-cou onto plates and top with the stewed black-eyed peas.
- 5
Scatter with the sliced spring onions to serve.
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