One of those dishes that has fond memories for me is CooCoo, Callalloo and Stewed Fish. Growing up with my grandmother, this was something that we ate at least once a week without fail. There’s just something about the creaminess of the corn, with the ochroes drowned in calalloo and topped with a piece of king fish that has been fired and stewed down in tomatoes and onions. Sighhhhh…..oh the memories.
So one of my goals was to recreate this moment of happiness from my childhood that she passed onto my mother and then she passed onto me. Traditionally cornmeal is Gluten Free, but with so many facilities making non gluten free products in the same facilities. Cross contamination becomes a real problem. So Thank God for Bob’s Red Mills Gluten Free Corn Flour. The texture is so reminiscent of what my grandmother used to use that it felt like I was traveling back in time having lunch on the dining table in Fyzabad.
And if I do say so myself, I think my recipe came out so close to hers that I couldn’t help but share the recipe. So here it is:
- 2 Cups ochroes chopped
- 3 cups coconut milk
- 1/2 cup chopped carrots
- 1 onion chopped
- 2 pimentos chopped
- 1/4 cup chive chopped
- 2 tbsp coconut oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsps salt or to taste
- In a pan, heat 2 tbsp of coconut oil over medium to high heat. Once ready, add carrots, ochroes, pimentos, chive and onions, sautéing for a couple of minutes to bring out the flavors.
- Next, add coconut milk and bring to a boil, then lower to a simmer and cook for 10-15 minutes until vegetables are tender. Stirring occasionally to prevent them from sticking.
- Once vegetables are ready, remove from heat, add onion powder, and garlic powder then add cornmeal gradually, stirring to incorporate until mixture is smooth.
- Finally season with salt and pepper, then spread in a greased dish and let cool. Coocoo will thicken when it cools.
- Add your favorite sides and enjoy!!!!