Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Coo Coo

If you're talking foods brought over to Trinidad and Tobago and the Caribbean, then you're sure to mention this dish. Cornmeal and ochro are the main components to this beautiful food and is usually eaten with Calalloo, Stewed Fish, Stewed Pigeon Peas or other yummy side dishes. Coo coo or Cou-cou derives from African ancestry. In Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish known as banku is a favorite dish of the Ga tribe. This is type of dish that requires you to wear your most comfortable pants (you know the ones that has extra stretch) so you can lounge in comfort post coo-coo binge with your tummy distended as happy foodie memories lull you to sleep. Here's the recipe. Enjoy.


2 cups med-fine Cornmeal

4-5 med Ochro

1 small Carrot grated

2 cloves Garlic grated

2 Pimento finely chopped

3 tbsp Water

1/2 tsp Black Pepper

2 cups Coconut milk

3 cups Water

Salt to taste


●Grease a medium sized dish.

●To a medium to large saucepan on high heat add 3 tbsp water. When the water begins to bubble add garlic and pimento stir and allow cook for 30 secs.

●Add carrots, ochro and continue to stir for 2 mins till softened slightly.

●Stir in coconut milk and let sit until bubbles start forming on the sides of the pan.

●Add cornmeal to a medium bowl and stir in 3 cups water, pour in cornmeal and water into saucepan gradually and stir.

●Lower heat to medium and using large spoon or pot spoon begin mixing/stirring cornmeal gradually and continuously .

●Add salt and black pepper and continue stirring until cornmeal thickens considerably and water is fully absorbed.

NOTE: As cornmeal thickens it will become harder to stir but stirring is necessary to prevent burning and ensure a great texture etc.

●When cornmeal begins to firm up and leave the sides of the pot it is done. Remove from heat and place in greased dish. You can grease a wide knife and use this to level the top of the coo-coo.

●Set aside to cool for at least 30 mins to an hour to ensure Coo-coo sets well. Slice and enjoy with your favorite toppings.

Thanks again for joining me for another soothing and delicious session of Food Therapy. See you soon. ❤

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