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running water
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Quote running water Replybullet Topic: Bajan cuckoo
    Posted: 03 July 2007 at 3:30pm
My wife was from Barbados and used to cook me delicious 'cuckoo' and stir the cornmeal with a cuckoo stick.
Sadly, she died 20 years ago and I would dearly like to be able to cook cuckoo myself. I seem to remember she topped it with fish and she did something with ochres.
Please could somebody assist me.
Many thanks  Tongue


Edited by running water - 03 July 2007 at 3:32pm
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vutjebal
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Quote vutjebal Replybullet Posted: 03 July 2007 at 5:22pm
Welkom  on  board.....running water Tongue I am sure there will be some  of the CC-members who  will help  you.Wink
It is better to take refuge in the LORD than to trust in man.
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harmac
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Quote harmac Replybullet Posted: 03 July 2007 at 5:38pm

This is from Her Cook book.

Coo-Coo - Fungi

by Anne-Marie Whittaker

Coo-Coo and Flying Fish is the national dish of Barbados. In Dominica, Antigua and the Virgin Islands it is know as 'Fungi'. The Italians make a similar dish called 'Polenta'.

Plain Fungi is made by omitting the okras.

Yield: 4 servings

Ingredients:
  • 15 okras soaked in 4 cups water
  • 1 lb cornmeal
  • 6 cups water
  • 1 tsp salt or to taste
  • 3 Tbs margarine
  • 1 onion chopped
  • 5 cloves garlic minced

 

Steamed%20Flying%20Fish%20and%20Coo-Coo%20picture
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Method:
Wash the okras and cut off the heads and tails. Cut into cartwheels and place in a pot with 2 cups water and all the other ingredients except the cornmeal. Bring to the boil and simmer for about 15 minutes.
In the meantime, place the cornmeal in a bowl and pour over 4 cups water to saturate the meal. Stir to make sure it is wet throughout.
After the 15 minutes pour out about three quarters of the okras and the cooking liquid and set aside.
Return the pot to a very low heat and pour in the wet cornmeal. Stir constantly to break up any lumps. Add the reserved okras and liquid a little at a time ... stirring to make sure the mixture is smooth. A coo-coo stick is normally used for this purpose - it resembles a small cricket bat. However, a wooden spoon also does the job quite well.
Continue to stir and cook on very low heat for about 10 minutes. When finished the Coo-Coo should be smooth and stiff. Transfer to a buttered dish.

Serve hot with Steamed Flying Fish or your favourite stew...

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Quote vutjebal Replybullet Posted: 03 July 2007 at 5:52pm
So  funny  Harmac,    I knew you'll be the  first one  who will help about  the recipe..Thank  you Wink  I know  you're always  there .Nod
I can make or cook the *FUNGI* but not  the  rest  of  the  recipeHead%20Smack
It is better to take refuge in the LORD than to trust in man.
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running water
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Quote running water Replybullet Posted: 04 July 2007 at 12:32pm
Thank you so much, Harmac. That was marvellous and I can visualize it now. I shall try my own first coo.coo tomorrow. Fancy, all these years I thought it was cuckoo, like the bird!
Many thanks again
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harmac
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Quote harmac Replybullet Posted: 04 July 2007 at 8:49pm
well tonight is coco night around here, my friend(my neice fiance)is from Barbados. He gets thick slices of snapper fillet, and make pocket in them or ant white sea fish can do. He then chop up onions/shallot/garden pepper(not hot)/ then some hot pepper (scotch Bonnet) also some fresh thyme leave/ garlic. In a covered sauce pan he has about a cup and a half , salted (slightly) water just simmering with a little butter. he seasons the fish (salt and Black pepper) then stuff the pockets with the rest of stuff and gently places the stuffed fish in the hot water, covers the pot and let simmer for about 15 min. he then serves that with the COCO. mouth watering good.
try it and tell me. 
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