Cou-cou

This article is about the corn bread. For the French card game, seeCoucou.

Not to be confused withcouscous.

Coo-coo

Cou-cou,coo-coo(as it is known in theWindward Islands), orfungieorfungi(as it is known in theLeeward IslandsandDominica) makes up part of thenational dishesofAntigua and Barbuda,Barbados,British Virgin Islandsand theU.S. Virgin Islands.It consists mainly ofcornmeal(corn flour) andokra(ochroes).Cornmeal, which comes readily packaged and is available atsupermarketsislandwide, 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. In Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known asbanku,a favourite dish of the Ga tribe in Accra.

A cooking utensil called a "cou-cou stick", or "fungie stick", is type ofspurtleused in its preparation. A cou-cou stick is made ofwood,and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniaturecricket 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 fishprepared 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 usingbreadfruitinstead of cornmeal.

InTrinidad and Tobago,cou-cou (or coo-coo) is often prepared alongsidecallalooand either stewed or fried fish.

In some islands, e.g. Barbados,Antigua,or theVirgin Islands,cou-cou may be cooked without okra, and goes by the name fengi, fungie, or fungi.

See also

• Funge
• List of maize dishes

References

• Barrow, Errol; Lee, Kendal (1988).Privilege Cooking in the Caribbean.London: Macmillan Caribbean.ISBN0333461932.