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Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Foodie Nation

Trinbagonian Coo Coo is a traditional dish from Trinidad and Tobago, made primarily from cornmeal and okra. It's a staple in Trinidadian cuisine and often served as a side dish, especially with fish & ground provisions.


Unsalted Butter – 2 tbsp

Onion – 1 cup (finely chopped)

Pimento – ¼ cup (finely chopped)

Carrot – ½ cup (grated)

Pumpkin – ½ cup (grated) ??

Ochro – 2 cups (thinly sliced)

Garlic – ¼ cup (finely chopped)

Salt – 1 tsp or to taste

Black Pepper – ½ tsp

Coconut Milk – 4 cups (32 fl oz)

Cornmeal – 2 cups

Chive – 2 tbsp (finely chopped)

Celery – 2 tbsp (finely chopped)


Heat your medium to large-sized pot over medium to high heat.

Once heated, add coconut oil.

Once oil is heated, add your onion, pimento, carrots, pumpkin & ochro.

Cover & allow to cook until onions are translucent (about 3 minutes).

Add garlic, turmeric, salt & black pepper.

Stir in your coconut milk.

Cover, raise your heat to high, and bring to a boil.

Once boiling, reduce to a simmer and slowly whisk in your cornmeal.

Using a rubber spatula or wooden spoon, continue to stir until all your cornmeal is fully cooked.

Switch off the heat and stir in chive & celery.

Immediately transfer to a greased dish and allow to set and cool before slicing.



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