Cornmeal Coo-coo (Caribbean)

This dish is of African origin. It is usually served as an accompaniment to stews and callaloo, but can be eaten alone. In some islands, it is called fungi. This dish can be made more elaborate by adding other ingredients, such as ochro, fresh peppers, thyme, and chive.

2 cups cornmeal

6 cups coconut milk

1 onion, chopped

1 1/2 tsp. salt

1 tsp black pepper, ground

• In a large pot, over medium-high heat, allow coconut milk, black pepper, salt, and onion to boil. slowly add cornmeal, while stirring.
• Stir to prevent lumps.
• Reduce heat to low and continue to stir until thick and somewhat firm (about 30-40 minutes).
• When done, pour and spread into a greased dish to mold. This can be a pyrex dish, cake pan, or whatever you think has a nice shape for molding.
• Allow to cool and set.
  
  

Serves 12



© Kimberly Joseph