Trini coo coo

Yield – Serves 8 to 10 Persons

Cook time - Approx. 45 minutes

Prep time – 20 minutes

Ingredients:

ï‚· Vegetable Oil – 3 tbsp

ï‚· Garlic – 1 tbsp (finely chopped)

ï‚· Onion – ½ cup (finely chopped)

ï‚· Pimento Pepper – 3 tbsp (finely chopped)

ï‚· Fine Thyme – 2 tbsp (finely chopped)

ï‚· Tumeric Powder – 2 tsp

ï‚· Ochro – 2 cups (rough chopped)

ï‚· Butter – 4 oz

ï‚· Salt to taste

ï‚· Coconut Milk Powder – 4 tbsp

ï‚· Corn Meal – 2 cups

ï‚· Pumpkin – 4 oz (grated on fine side of grater)

ï‚· Carrots – 4 oz (Grated)

ï‚· Black Pepper – 1 tbsp

ï‚· Warm Water – 4 cups

ï‚· Chadon Beni – 3 tbsp

ï‚· Chive – 2 tbsp

ï‚· Celery – 2 tbsp

Greasing of Dish:

ï‚· Vegetable Oil – 2 tbsp

Method:

ï‚· Grease dish for coo-coo at set aside

Cooking of Ingredients:

ï‚· Place a large pot on stove and turn heat on medium to high

ï‚· Once pot is hot, add oil, garlic, onion, pimento, thyme, carrot, pumpkin, ochro

ï‚· Stir for 2 minutes and cover. ï‚· Allow to cook for 5 minutes

ï‚· Uncover and add saffron, black pepper, warm water and coconut milk and stir for 2 minutes

ï‚· Bring mixture to a boil, reduce heat to low and whisk in corn meal powder

ï‚· Allow cornmeal mixture to cook for 5 minutes then pour out into the greased dish

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

ï‚· Brush melted butter onto Coo Coo, allow to cool and serve

By Foodie Nation

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