| Barbados gets credit
for originating the Caribbean version of cornmeal mush, which is called
"coo-coo." On some Caribbean islands it is also known as "funchi,"
or "fungi" (pronounced foon-jee); on others it is known as "foo-foo."
Coo-coo, with its West African origins, is often served as a side dish for the popular steamed flying fish or with soup, but Islanders also include brown sugar and make it for breakfast.
Actual preparation takes just a few minutes, but coo-coo is even better after it has cooled and then fried and served with butter - just like mush or polenta.
Tutu is the beefed-up version of fungi; it also packs a sweet punch with plenty of brown sugar mixed in with black-eyed peas and salt pork or bacon.
Try these recipes for coo-coo and tutu.
Coo-Coo-In saucepan, add 1 cup cold water, 1 ¼ cups cornmeal, and 1 level teaspoon salt.
-Begin warming up the mix.
-Pour in 1 cup boiling water and continue stirring.
-Bring to a boil and stir constantly for about 3-4 minutes.
As the mixture thickens in the last minute, do not stir. When it pulls away from the sides of the saucepan, remove from fire and pour into bowl. Shake the bowl; this allows it to settle. Turn out onto plate. Serve immediately or allow to cool and then deep-fry. Serve with butter.
Okra coo-coo incorporates the familiar sliced green veggie; strip the fuzz and slice into small bites.
2005-2008 C.K. Kennedy
Pittsburg, TX 75686