Step into the culinary world of Barbados, where every bite tells a story of rich cultural heritage and tropical abundance. Among the many delights that adorn the Bajan table, one dish stands out as a true emblem of Barbadian cuisine: Cou Cou and Flying Fish. This iconic duo captures the essence of the island’s flavors, blending local ingredients with traditional cooking techniques to create a symphony of taste and texture. At the heart of this beloved dish lies Cou Cou, a savory cornmeal porridge infused with the unmistakable essence of okra. Its smooth and creamy consistency provides the perfect canvas for the vibrant flavors of the Caribbean. Meanwhile, Flying Fish, a staple of Bajan waters, takes center stage with its delicate texture and sweet, succulent taste.
Seasoned with a blend of aromatic herbs and spices, the fish is either gently steamed or crisply fried, adding a burst of freshness to every mouthful. Together, Cou Cou and Flying Fish embody the spirit of Barbados – a celebration of abundance, flavor, and community. Whether enjoyed as a hearty family meal or savored during festive gatherings, this traditional dish offers a tantalizing glimpse into the culinary treasures of the island. Join us on a culinary journey to Barbados, where every bite is a testament to the island’s rich gastronomic heritage.
Cou Cou and Flying Fish
Ingredients
Ingredients:
- For Cou Cou:
- 1 cup fine cornmeal
- 2 cups water
- 1 cup okra sliced
- 2 tablespoons butter or margarine
- Salt and pepper to taste
For Flying Fish:
- 4 flying fish fillets substitute with another white fish if flying fish is not available
- 2 tablespoons lime or lemon juice
- 2 cloves garlic minced
- 1 teaspoon thyme finely chopped
- Salt and pepper to taste
- 2 tablespoons oil for frying
For Sauce:
- 1 onion finely chopped
- 2 tomatoes diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon hot pepper sauce optional
- Salt and pepper to taste
Instructions
Prepare Cou Cou:
- In a pot, bring water to a boil.
- Gradually whisk in the cornmeal, stirring continuously to prevent lumps.
- Add sliced okra and reduce heat to low. Cook, stirring frequently, until the mixture thickens and the okra is tender (about 15-20 minutes).
- Stir in butter or margarine and season with salt and pepper to taste. Keep warm.
Prepare Flying Fish:
- Rinse the flying fish fillets and pat them dry with paper towels.
- In a bowl, mix lime or lemon juice, minced garlic, chopped thyme, salt, and pepper. Marinate the fish fillets in this mixture for about 15-20 minutes.
- Heat oil in a skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Prepare Sauce:
- In the same skillet used for frying the fish, add a little more oil if needed. Sauté chopped onion, diced tomatoes, diced bell pepper, and minced garlic until softened.
- Stir in tomato paste and hot pepper sauce (if using). Season with salt and pepper to taste. Cook for another 5-7 minutes, until the sauce thickens slightly.
Serve:
- Spoon the warm Cou Cou onto plates. Top with fried flying fish fillets.
- Serve the sauce on the side or drizzle it over the fish and Cou Cou.
- Enjoy your authentic Bajan Cou Cou and Flying Fish!