[Day 15] Cou Cou in Barbados [World Food Challenge] - Raffi Matcha

Heat oil in a skillet to make the creole sauce.

Crush in garlic, add sliced onion and bell peppers, and fry for approximately 1 minute.

Add sugar, thyme, stock, and pickled jalapenos to the skillet.

Pour in half a cup of water and add canned tomatoes, salt, and pepper.

Bring the mixture to a boil, then reduce heat to simmer for about 20 minutes.

After 15 minutes, add sardines to the sauce and cook for another 10 minutes.

In a separate pot, bring water to a boil with onion and zucchini (or okra).

Remove the water but keep it for later use.

Add cornmeal to the pot with the reserved vegetable water and stir with a wooden spoon.

Gradually add more water while stirring to avoid lumps.

The cuckoo is ready when it starts bubbling and breathing.

Add back the cooked vegetables into the cuckoo mixture and stir.

Optionally add a drop of butter or olive oil and a bit of salt.

Turn off the heat and serve the finished dish.

Equipment Needed

Spice Level:

Dietary