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HOME - LIFESTYLE - FOOD

Bajan Cou Cou and Flying fish

By: Guest
 
 
Bajan cou cou is a savoury delicacy in Barbados and is comfort food at its best. Cou cou and flying fish has been rated the number 3 national dish in the world by National Geographic but I'm sure many Bajans will tell you that it's really number 1.
Bajan Cou cou and Flying fish

Ingredients

4 cups water
salt
12 okras, washed, stems removed, cut crosswise about 1/4 inch thick
8 ounces FINE corn meal

Steps
  1. Pour 3 cups water into a pot, add the okra and salt, bring to the boil and remove from the heat.
  2. Strain the okra into a small bowl and reserve the water in a separate bowl.
  3. Place a small pot over low heat, slowly add the corn meal with one cup of water to soften, whisking mixture (traditionally stirred with a cou cou stick or large wooden spoon) until it is completely combined.
  4. Reduce the heat and continue beating the corn meal mixture until it begins to thicken.
  5. Gradually add the water from the okra and keep stirring until completely smooth (no lumps).
Cooking the Flying Fish  

Ingredients

12 boned pieces of flying fish
2 limes or lemons
2 tablespoons of salt 6 ounces
Bajan seasoning (shallots and the spices mentioned above)
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic
1/2 teaspoon curry powder
1/4 green bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme

Steps

  1. Place the fish in a shallow container and cover with water
  2. Add the squeezed lime and salt and soak for 5 minutes then remove and pat dry with a paper towel
  3. Rub the flesh side of the fish with the Bajan seasoning (including the grooves where the bones have been removed)
  4. Roll each fish up tightly and secure with a toothpick.
  5. Heat the butter in a large skillet with a tight-fitting lid, over medium heat.
  6. Add the onion, garlic and curry powder and stir.
  7. Add the water, stir to combine and bring to a simmer.
  8. Arrange the rolled fish in the skillet and cover with the bell peppers, tomatoes and herbs.
  9. Cover and simmer until the fish is just cooked through, about 10 minutes.
  10. Season with salt to taste.


To serve, place a large scoop of the corn meal mixture in a plate, make a well in the centre and spoon the fish and sauce over the top. Add Bajan pepper sauce for extra spice.

 

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