This recipe is adapted from Laurel-Ann Morley's Caribbean Recipes Old and New.
• 12 okra, sliced thin
• 3 cups cornmeal
• 6 to 8 cups water
• 2 teaspoons salt
• 2 tablespoons butter, preferably red butter (Irish cooking butter)
Bring the water to a boil, add the okra and salt, and cook until very soft and mushy. Use some of the liquid in the pan to moisten the cornmeal. Place about half of the okra liquid in another pan, and add the cornmeal slowly, turning with a cou cou stick and adding more okra liquid as needed and stirring continuously.
When mixture is smooth and stiff, add the butter. Cover and let steam over very low heat for a few minutes. Spoon into a buttered bowl.
To read Rebecca's piece about the little-known foods of Barbados, click here.
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