Cou-cou, coo-coo (as it is known in the Windward Islands), or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes).[1] Cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history. Cou-cou derives from the island's African ancestry and was a regular meal for those slaves who were brought over from Africa to Barbados. In Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known as banku, a favourite dish of the Ga tribe in Accra.
A cooking utensil called a 'cou-cou stick', or 'fungi stick', is type of spurtle used in its preparation. A cou-cou stick is made of wood, and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniature cricket bat. It is believed by Barbadians to be essential in stirring the cou-cou, as the dish takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot.
Flying fish prepared fried or steamed is a usual complement to cou-cou. Cou-cou and flying fish has become Barbados' national dish. Corned beef, or just beef stew, is also a common accompaniment to cou-cou. Quicken crack. Traditionally, cou-cou is served on Fridays at homes across Barbados and local food establishments. Cou-cou can also be prepared using breadfruit instead of cornmeal.
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This website and its content is subject to our Terms and Conditions. Tes Global Ltd is registered in England (Company No 02017289) with its registered office at. Coucou & Flying Fish. Barbados' national dish is coucou and flying fish. This dish which is also another corn meal product like conkie, was traditionally served on Fridays or Saturdays. Packaged cornmeal can be purchased at any supermarket in Barbados, while you can find the okras from a street vendor or outdoor market.
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Hazel 4 0 9. In Trinidad and Tobago cou-cou (or coo-coo) is often prepared alongside callaloo and either stewed or fried fish.
In some islands, e.g. Barbados, Antigua, or the Virgin Islands, cou-cou may be cooked without okra, and goes by the name fengi, fungie, or fungi.
See also[edit]
References[edit]
Coucou 1 0 1 Sezonas
- ^https://barbados.org/barbados-recipes-cou-cou.htm#.XYjejihKi00
This website and its content is subject to our Terms and Conditions. Tes Global Ltd is registered in England (Company No 02017289) with its registered office at. Coucou & Flying Fish. Barbados' national dish is coucou and flying fish. This dish which is also another corn meal product like conkie, was traditionally served on Fridays or Saturdays. Packaged cornmeal can be purchased at any supermarket in Barbados, while you can find the okras from a street vendor or outdoor market.
Coucou 1 0 15
Hazel 4 0 9. In Trinidad and Tobago cou-cou (or coo-coo) is often prepared alongside callaloo and either stewed or fried fish.
In some islands, e.g. Barbados, Antigua, or the Virgin Islands, cou-cou may be cooked without okra, and goes by the name fengi, fungie, or fungi.
See also[edit]
References[edit]
Coucou 1 0 1 Sezonas
- ^https://barbados.org/barbados-recipes-cou-cou.htm#.XYjejihKi00
- Barrow, Errol; Lee, Kendal (1988). Privilege Cooking in the Caribbean. London: Macmillan Caribbean. ISBN0333461932.
