• Chef Jeremy Lovell

Trini Coo Coo Recipe by Chef Jeremy Lovell


Yield – Serves 8 to 10 Persons

Cook time - Approx. 45 minutes

Prep time – 20 minutes


Ingredients:


 Vegetable Oil – 3 tbsp

 Garlic – 1 tbsp (finely chopped)

 Onion – ½ cup (finely chopped)

 Pimento Pepper – 3 tbsp (finely chopped)

 Fine Thyme – 2 tbsp (finely chopped)

 Tumeric Powder – 2 tsp

 Ochro – 2 cups (rough chopped)

 Butter – 4 oz

 Salt to taste

 Coconut Milk Powder – 4 tbsp

 Corn Meal – 2 cups

 Pumpkin – 4 oz (grated on fine side of grater)

 Carrots – 4 oz (Grated)

 Black Pepper – 1 tbsp

 Warm Water – 4 cups

 Chadon Beni – 3 tbsp

 Chive – 2 tbsp

 Celery – 2 tbsp


Greasing of Dish:

 Vegetable Oil – 2 tbsp


Method:


 Grease dish for coo-coo at set aside.


Cooking of Ingredients:

 Place a large pot on stove and turn heat on medium to high.

 Once pot is hot, add oil, garlic, onion, pimento, thyme, carrot, pumpkin, ochro

 Stir for 2 minutes and cover.

 Allow to cook for 5 minutes

 Uncover and add saffron, black pepper, warm water and coconut milk and stir for 2 minutes.

 Bring mixture to a boil, reduce heat to low and whisk in corn meal powder.

 Allow cornmeal mixture to cook for 5 minutes then pour out into the greased dish.

 Place butter in small pot, put on stove and turn on heat. (Allow butter to melt for 2 minutes).

 Brush melted butter onto Coo Coo, allow to cool and serve.

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