| 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
|All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.|