Cou-cou — a thick, polenta-like preparation of cornmeal and okra, served with steamed or fried flying fish in a Creole sauce — is the national dish of Barbados. The cou-cou technique parallels Italian polenta and West African fufu (it shares ancestry with both), while the flying fish reflects Barbados' unique marine geography — flying fish are abundant in Barbadian waters and have become the island's culinary symbol.
- **The okra is structural, not decorative.** Okra releases mucilage (the "sliminess" that many people dislike) when cooked, and in cou-cou this mucilage is essential — it binds the cornmeal into a smooth, cohesive mass that holds its shape when moulded. Without okra, you have polenta. With okra, you have cou-cou. - **Stir constantly with a wooden cou-cou stick.** The traditional stirring implement is a long wooden stick (similar to Italian polenta stirring) that allows vigorous mixing without burning your hand in the steam. The stirring must be constant for 15–20 minutes as the cornmeal thickens. - **Flying fish is the canonical protein.** The mild, flaky, white flesh of flying fish takes on the flavours of the Creole sauce (tomato, onion, thyme, Scotch bonnet pepper) beautifully. Steamed in a banana leaf or pan-fried are the two main preparations.
THE CHEFS WHO NEVER WROTE COOKBOOKS + THE UNWRITTEN CARIBBEAN