Yield: 12 Portions
2 Tbsp Vegetable Oil
2 Tbsp Onions, minced
1 Tsp Garlic, minced
4 Pimento Peppers, minced
2 Tbsp Celery, minced
1 Tsp Chadon Beni/Culantro, minced
½ Tsp Fresh Thyme Leaves
¼ Cup Carrots, small diced
8 Ochros/Okras, medium diced
3 Cups Coconut Milk
1 ½ Cups Water (Vegetable Stock Optional)
¼ Tsp Paprika (Optional)
¼ Tsp Chili Powder (Optional)
1 ½ Cup Cornmeal
3 Tbsp Butter
1 ½ Tsp Salt
¾ Tsp Black Pepper
Place a medium sauce pan over high heat.
Add vegetable oil and when heated, add the onions, garlic and pimentos. Sauté for 1 ½ minutes.
Add in the celery, chadon beni, thyme and carrots. Continue sautéing for an additional minute then add in the ochros and cook for 2 minutes more.
Pour in the coconut milk, water, paprika and chili powders. Reduce heat to medium, stir and bring to a simmer.
Once small bubbles break the surface of the milk, with a whisk in one hand and the bowl of cornmeal in the other, gently scatter the cornmeal onto the surface of the simmering milk in 3 portions and whisk vigorously to incorporate after each addition.
If cornmeal is getting too thick, immediately shift pot off the fire onto the side and switch over to a rubber spatula to mix the coo coo into a smooth consistency.
If still lumpy, add a ½ cup of warm water to the cornmeal and return to the heat for a little while as you work out the lumps to a porridge consistency.
Mix in the salt and black pepper and pour coo coo into a lightly buttered 9 x 13 inch pyrex dish. Smoothen the top of the coo coo with the spatula for a clean finish and let set up for 15 - 20 minutes until firm to the touch.
Once set, cut a portion and enjoy with Callaloo and Stewed Chicken for a great Trini meal.