Trinidad Coo Coo With Natasha

Ingredients

• 2 cups fine yellow cornmeal (plus enough room-temperature water to cover and soak it into a slurry)

• 2 tbsp butter (such as salted butter or Golden Ray)

• 2 cups coconut milk (or coconut milk powder mixed with water)

• 1/3 to 1/4 cup diced onion

• 4 finely chopped okras

• 1/2 cup finely grated or shredded carrots

• 3–4 minced pimento peppers

• 2 chopped scallions (or chive)

• 1 tbsp minced garlic

• Seasoning: Salt, black pepper, and bouillon powder to taste

Step-by-Step Instructions

1. Soak the Cornmeal: In a bowl, combine the fine yellow cornmeal with just enough room-temperature water to cover it and form a smooth, runny slurry. Set it aside.

2. Sauté the Aromatics: Melt the butter in a pot over medium heat. Add the diced onions, grated carrots, chopped okras, minced garlic, pimento peppers, and scallions. Sweat and sauté the mixture for about 5 minutes until tender.

3. Add Coconut Milk: Pour in the coconut milk and bring the liquid up to a gentle simmer on medium heat. Stir in your salt, black pepper, and bouillon powder until completely dissolved.

4. Cook the Cornmeal: Stir the cornmeal slurry (including the water it was soaked in) directly into the simmering pot. Mix quickly and continuously to prevent lumps from forming.

5. Thicken and Form: Lower the heat and keep stirring as the mixture thickens and begins to pull away from the sides of the pot (cooking for about 8 minutes until it forms a cohesive mass).

6. Set and Serve: Pour the cooked coo coo into an ungreased baking or serving dish, smoothing out the top. Let it cool and firm up, then cut it into squares.