Cou-cou and flying fish

Method

1. 1

   Step 1

   Blend the spring onions (opens in a new tab), thyme (opens in a new tab), parsley (opens in a new tab), garlic (opens in a new tab), chilli, 1 tsp salt and the pepper (opens in a new tab) to a paste (Bajan seasoning). Rub the fish with the lime juice (opens in a new tab), then with half the seasoning, and leave for 30 minutes in the fridge.

   • 10 min
   • Blender (opens in a new tab)
2. 2

   Step 2

   For the cou-cou, boil the okra (opens in a new tab) in 600 ml lightly salted water until tender, about 8 minutes. Meanwhile mix the cornmeal (opens in a new tab) with 300 ml cold water to a paste.

   • 8 min
   • medium heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Lift out half the okra (opens in a new tab). Stir the cornmeal (opens in a new tab) paste into the boiling okra water and cook on low heat, beating constantly with a wooden spoon (a cou-cou stick), for 15 minutes, returning the okra halfway, until very thick and smooth and it pulls away from the pan. Beat in half the butter (opens in a new tab).

   • 15 min
   • low heat

   The mixture spits as it thickens — use a long spoon.

4. 4

   Step 4

   For the fish, melt the remaining butter (opens in a new tab) in a wide pan, soften the onion (opens in a new tab) for 4 minutes, then add the tomatoes (opens in a new tab), tomato paste (opens in a new tab), the rest of the seasoning and 100 ml water. Simmer 5 minutes.

   • 10 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

5. 5

   Step 5

   Lay the fish in the sauce, cover and steam for 5–7 minutes until it flakes. Shape the cou-cou in a buttered bowl, turn out onto plates and spoon the fish and sauce over and around.

   • 7 min
   • medium-low heat

   Food safety: Fish is done when opaque all the way through.