Hello Everyone!! Today I'm making our National Dish, Bajan "Cou-Cou and steam flying fish".
**********************REMEMBER TO HIT THE "LIKE" BUTTON***************************
#Bajancoucouandflyingfish #Sweetpotato #Okras #Pickledcucumber #Cornmeal
Episode #42
INSTAGRAM:
https://www.instagram.com/everythingpaulette/
FACEBOOK:
https://www.facebook.com/everythingpaulette/?eid=ARDXrxiWQsiwnVpwD-YIJN4KEvCUP-EkPnYzJuOuAmvFIW0fu9Zh2-cirNyCQlS2B4FRv4Jb2ITJLjgY
E-MAIL:
[email protected]
My Vision:
To Link with YouTubers and viewers to bring more cooking options to your tables and, provide various methods of getting at-home tasks done.
My Mission:
Present Videos that are easy to follow,
have you try new dishes or different ways of cooking dishes for your family and friends. As well, search my channel when looking for ways to add to your household beautifications.
As always, thank you so much for watching. PLEASE SUBSCRIBE AND CLICK THE 🔔 FOR NOTIFICATIONS... 😁😍
Link for the Caribbean/Bajan Green Seasoning:
https://www.youtube.com/watch?v=72H7P64nTh0&t=7s
Recipe:
BAJAN COU-COU AND STEAM FLYING FISH
COU-COU
4 CUPS WATER
1 TBSPN SALT ( TO TASTE )
2 CUPS CORN MEAL
10-12 OKRAS
GRAVY
FLYING FISH ( PREP, SEASONED W/GREEN SEASONING AND SET ASIDE IN REFRIGERATOR )
1 1/2 CUPS WATER
12 CHERRY TOMATOES
1 LARGE SWEET YELLO ONION
1/4 OR 1/2 RED BELL PEPPER ( DICED )
1/4 OR 1/2 GREEN BELL PEPPER ( DICED )
1 TBSPN GREEN SEASONING MIX
1/4 CUP OLIVE OIL
1 1/2 TBSPNS KETCHUP
1/4 CUP HOT PEPPER SAUCE (BAJAN)
2 TBSPNS SALTED BUTTER
1/2 TBSPN FRESHLY GROUND BLACK PEPPER
1/2 TBSPN GARLIC POWDER
1/2 TBSPN ADOBO
1/4 TSPN PAPRIKA
2-3 OR SPRIGS OF FRESH THYME
SIDE
W/SWEET POTATA
(PREP AHEAD) (WASH WELL, PAT DRY W/PAPER TOWEL, WRAP IN ALUMINUM FOIL AND BAKE UNTIL SOFT)
SIDE
W/PICKLE CUCUMBER
(PREP AHEAD AND SET ASIDE IN REFRIGERATOR) WASH, PEEL AND SLICE THINLY.
JUICE OF 1/2 OF A LIME
1/2 TSPN SALT (OR TO TASTE)
DIRECTIONS FOR GRAVY
PUT WATER IN A SAUCEPAN OVER MEDIUM/HIGH HEAT AND ADD ALL OF THE ABOVE INGREDIENTS (EXCEPT FOR THE FISH) BRING TO A BOIL THEN TURN HEAT TO MEDIUM AND REDUCED DOWN AND ALL VEGETABLES ARE COOKED.
THEN ADD THE FLYING FISH AND CONTINUE TO COOK FOR ANOTHER 10 MINUTES AND TURN OFF THE HEAT, COVER AND SET ASIDE OR KEEP ON LOW FLAME TO STAY WARM.
DIRECTIONS FOR COU-COU
(COOKING PROCESS IS BETWEEN 35-40 MINUTES)
IN A SEPARATE BOWL; ADD THE CORN MEAL AND JUST COVER WITH WATER AND MIX. SET ASIDE WHILE THE OKRAS ARE COOKING.
IN A MEDIUM SIZE POT, BRING WATER TO A BOIL, ADD THE SALT AND OKRAS; COOK UNTIL TENDER BUT NOT TOO SOFT. REMOVE FROM POT AND PLACE IN A DISH AND SET ASIDE.
IN A SEPARATE BOWL OR CUP, POUR MOST OF THE OKRA WATER FROM THE POT, LEAVING ABOUT 3/4 CUP. TAKE THE BOWL THAT WAS SET ASIDE WITH THE CORN MEAL AND POUR OFF THE EXCESS WATER FROM THE TOP THEN POUR THE WET CORN MEAL INTO THE POT AND STIR CONSTANTLY UNTIL ALMOST ALL THE WATER HAS DRIED OUT.
REPEAT THE PROCESS SEVERAL TIMES BY ADDING ABOUT 1/2 CUP OF THE WATER, STIRRING CONSTANTLY UNTIL WATER IS DRIED OUT.
AND UNTIL THE MEAL IS COMPLETELY COOKED. TURN OFF THE HEAT; GREASE A BOWL WITH A LITTLE BUTTER AND PUT SOME OF THE COU COU MIX AND STIR INTO A SMOOTH BALL; TURN OUT ONTO A SERVING PLATE AND SERVE.
ENJOY!!!!!