Cou-cou
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Cou-cou, coo-coo (as it is known in the
A cooking utensil called a "cou-cou stick", or "fungie 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. 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.
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
References
- Barrow, Errol; Lee, Kendal (1988). Privilege Cooking in the Caribbean. London: Macmillan Caribbean. ISBN 0333461932.