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Trinidad Corn Meal Coo Coo


Serving - 4 persons

1 cup cornmeal

1 teaspoon minced garlic

¼ cup diced onions

½ teaspoon minced thyme

¼ cup cut up red bell pepper optional

2 1/2 cups warm water or more

1 cup coconut milk replace with broth

1/2 teaspoon Add salt to taste

1 cup sliced okra

2 Tablespoons butter


In a medium-large skillet, add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns.

Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil

Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.

Reduce the heat to low and cook until the mixture thickens.

Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. Return any vegetables reserved. Add butter, add more water if desired continue whisking to cornmeal consistency.

Turn off the heat. Scoop and serve with your favourite Meat dish



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