Cornmeal Coo Coo

Draw yuh bow and come, Mr Fiddler! In honour of Tobago’s culinary contributions to our national history, we’re sharing the creamiest coo coo recipe we could find. If yuh don’t have a sweethand, this recipe might help your reputation.

Ingredients

• 2 cups cornmeal
• 4 large ochroes, sliced
• 1 small carrot, grated
• 2 pimentos, minced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 cup chopped herbs (chadon beni, thyme, and chive)
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp butter
• 4 1/2 cups water
• 4 tbsp Dairy Dairy Full Cream milk powder

Directions

• In a large pot, melt the butter over medium heat.
• Add onion, pimentos, minced garlic along with the carrots, ochroes and chopped herbs. Cook for 5 minutes.
• Add 4 1/2 cups of water to the pot along with the Dairy Dairy Full Cream powder and whisk to combine.
• Season with salt and black pepper
• Once the pot comes to a simmer, gradually add the cornmeal, stirring constantly. Continue to stir until the mixture thickens and the cornmeal is fully cooked, about 15-20 minutes.
• Add the coo coo to a greased dish (about 8 X 8 inches large) and allow to set for 25 minutes before cutting.