Posted by marga at June 15, 2005 11:43 AM | TrackBackFrom time to time I've gotten comments on my write ups about the different cuisines I have explored. Mostly they are complimentary, but sometimes people are very offended at what I've written and want to set me straight. For example, I got a lot of hate mail regarding my write up of Appalachian cuisine - apparently a newspaper columnist there organized a letter writing campaign to let me know how offended they were at my thoughts. My Assyrian menu has also generated some mail from Assyrians who tell me that I did it all wrong. They've promised to send me recipes so I can cook a real Assyrian meal, but so far I haven't gotten any.
But no individual recipe has received more comments than my recipe for coucou, a cornmeal dish eaten throghout the Caribbean. Apparently I did it all wrong. Here is the last e-mail I've gotten on the subject.
"Of course you, probably a white woman, would find the dish bland but if you were a native you would understand that cou-cou is not a stand alone dish. The national dish of Barbados is "cou-cou and flying fish" and like mash potatoes and gravy, the flavor of the cou-cou comes from the gravy of the fish. If you do not have flying fish, you could use any other steamed fish, liver, etc. anything that makes a good gravy.
If the picture on your website is the result of what you made no wonder it was bland cause it looks like poop which means you probably made it wrong.
Happy recipe hunting but next time maybe you should stick to hamburgers and french fries."
I was wondering what that stuff in the bowl was..it looks nothing like cou-cou
Posted by: sharon at July 23, 2005 7:34 PMI am a Barbadian who was searching online for a picture of Cou-Cou to help explain the dish to a friend. I am sorry, but the commentors are right in saying that the picture does not resemble Cou-Cou as I know it. I also know why you could not recommend placing the result into a buttered bowl and then unmolding it into a serving dish. You could not possibly achieve a mould with the consistency that is evident from the picture.
However, I must commend you for your obvious love of food recipes from around the world. Many people cannot open their minds to such pleasures. I don't care what color, shape or size you are, I love that you have embraced Cou-Cou and had such wonderful things to say about it. The fact that it was bland and tasteless was NOT your fault. As you explained, the recipes that you were able to find were all bland and did not do it justice.
Posted by: Cherrie at August 5, 2005 4:31 AMWhat does a cou-cou stick look like? Do you have a photo or know where I can find one.
Posted by: K Brown at October 5, 2006 10:54 AMI understand were the last person was comeing from But ... wow what a bitch!
Posted by: Rob at October 31, 2006 8:45 AMI just had to add...there is no one in the Caribbean that can make Cou-cou like Barbadians. It is a Barbadian dish.
Posted by: L-FB at December 1, 2006 10:11 PMWell I am Antiguan and the Bajan cou-cou is similar to what we refer to as Fungee. Umm..but what you made really went wrong somewhere, the consistency is all wrong and it looks pretty nasty. In Antigua the dish is not served alone, it is served with saltfish and is not bland at all! Practice makes perfect, try it again and this time try to achieve the consistency and put it in the buttered bowl and unmould it. You will see how nice it looks...what you did there looks inedible!
Posted by: at January 5, 2007 2:17 PMwell like Cherrie said that pic looking nothing like cou cou but u tried and it is good to see people from other races trying bajan dishes
Posted by: neil at January 27, 2007 3:49 AMIt is totally incorrect for Barbadians to refer to cou-cou as a Bajan dish. This is a dish made with cornmeal and it is done all over the Caribbean, and called by different names. Cou-cou is primarily a Leeward Island dish being most widely used in those islands
Posted by: Souse at March 12, 2007 4:57 PMSouse, your right that cou cou is used by the Leeward islands but it is bajans national dish and that makes it a bajan dish, so please get it correct.
Posted by: 100%bajan at March 13, 2007 8:42 AMi have to agree with many of the previous posts. the photo looks nothing like cou-cou. if you had the opportunity to try it before you prepared it, you would have known that something went wrong.
Posted by: bajanyankee at May 16, 2007 7:29 AMIt would be good if you can actually sample a traditional bajan dish of Cou-Cou & Flying Fish and then get some pointers on how it is prepared. Hey! Try agian and let us know how it went.
Posted by: T at May 26, 2007 9:44 AMAn alternate recipe: I am a Bajan (didn't live there very long), but my Grandmother showed me the "new" method of making cou-cou, which turns out perfect and delicious every time:
In a blender, blend -
4 cups water
6 okra
1 tsp salt
Add 1 cup FINE yellow cornmeal and blend.
(The type is very important and hard to find in the States. Check Caribean stores. Sprouts also carries a fine, organic corn meal).
Pour in a buttered casserole dish and microwave 2 min. at a time, stirring each time, until thickened. It continues to thicken as it cools.
The posts are correct (from what I've learned) - is not a stand alone dish. To be served with what Bajan's call gravy which is usually made with a fish, tomoto, onions, and curry mixture. Just made this last night, as a matter of fact!!
Good luck!!
Hello Marga,
I hope that you try the cou cou again, perhaps using the modern microwave method above. The traditional method is somewhat longer with the water being added to the mixture a little at a time, (like you do with a risotto) until the correct consistency is achieved. Another thing, we serve cou cou with steamed fish or a stew of some sort...FRIED FISH IS NOT an appropriate accompaniment to my beloved cou cou.