How to make microwave Cou-Cou (Trinidad Coo-Coo)

What's better than cou cou with stewed fish? Cou cou that doesn't need stirring until it feels like your arm is about to fall off, that's what.

What's the worse thing a friend can tell you when you have been proven wrong?

I told you so!

Yes Cynthia my friend feel free to unleash the three most annoying words in the english language at me.

You really did tell me so.

Cou cou, is the Caribbean version of polenta. Paired with flying fish, it is the national dish of Barbados but it is made all across the region. The traditional way of making this cou cou involves a lot of stirring with a stick that looks like this

As the liquid is absorbed into the cornmeal the entire thing stiffens up and gets very heavy. Turning it becomes a tiresome process. 

About 5 years ago my good friend Cynthia gave me a tip for preparing cou cou in the microwave. It takes just ten minutes and you can avoid the arm workout because it's so easy to do.

I was skeptical and promptly ignored her.

You will forgive me but I have deep seated ill feelings towards microwave ovens, borne out of past experiences where food basically tastes like rubber. However my recent success with making lemon curd in the microwave made me think that I should give Cynthia's suggestion a try. Am I ever glad that I did.  

Trinidadian Cou Cou

(adapted from Cynthia Nelson)

butter ( for greasing bowl)

1 cup fine cornmeal

1/2 tsp salt

2 tablespoons Trinidad pimento peppers (chopped)

1 tablespoon bell peppers

1 tsp onion powder ( or one tablespoon finely chopped onions)

1 cup okra (thinly sliced or chopped fine according to your preference)

1 cup coconut milk

2 cups water 

Method

Butter a pyrex bowl (approx 9-10" diameter) generously and put aside.
Add all ingredients to a mixing bowl and stir to mix everything together.

Pour the mixture into the buttered pyrex bowl and place in the microwave.

Set the microwave on high and cook for 6 minutes.

At the end of the 6 minutes use oven mitts to remove the bowl from the microwave. Be careful the bowl will be hot.Stir the mixture well folding the top over into the bottom and evening out any lumps. Place the bowl back into the microwave and cook for 4 minutes.

Remove from the microwave. Smear a pat of butter across the top and leave it at least 15 minutes to firm up before serving. After it is cooled turn the bowl upside down and unmold the cou cou onto a serving plate and slice to serve.

COOKS TIP: This recipe is for a Trinidadian style cou-cou which is different from a Bajan (Barbadian) cou-cou. Trinis mostly use coconut milk for their cooking liquid in cou cou while other islands do not. Trinidadian's also like to see a colourful cou cou hence the use of red and green peppers. Some people also include grated carrots.