Pt 1. Trinidad CouCou

cornmeal

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is gluten-free and adds protein.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein alternative.

Heat a small pot over medium heat and add 3 tablespoons of vegetable oil.

Add 3/4 cup finely chopped carrots to the pot and sauté.

Next, add 3/4 cup finely chopped onions and sauté until translucent.

Add finely chopped scallions and sauté for a few minutes.

Add 1/2 to 3/4 tablespoon of finely chopped garlic and sauté until fragrant.

Add 1 cup of finely chopped okra and sauté for about 4-5 minutes.

Add salt to taste and stir well.

Slowly add coconut milk to the vegetable mixture, stirring continuously to combine.

Gradually whisk in 24 ounces of cornmeal to the coconut milk mixture, stirring to avoid lumps.

Continue stirring until the mixture thickens and is uniform.

Once thickened, pour the mixture into a baking dish and smooth the top.

Allow the coucou to cool slightly before cutting into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens