Bajan Cou Cou and Flying Fish with How to Cook Like A Bajan

This week, executive chef Rhea Gilkes cooks up cou cou and flying fish.
INGREDIENTS
• 2 cups Valrico Corn Meal
• Water
• 1 cup okras
• 1 onion
• 2 garlic pods
• 1 tsp thyme
• 1 tsp marjoram
• To taste salt and pepper
• 1/4 cup Anchor Butter
• Roberts Soybean Oil to sauté
METHOD
1. Place the corn meal in 2 cups of water to soak for a minimum of 1 hour. Sauté onion, garlic, herbs and okra with oil. Add 4 cups of water and bring to a boil, then simmer for 5 minutes. Add salt and pepper to taste. Strain liquid and reserve separately.
2. Place soaked corn meal and 1/2 okra slush in a heavy bottomed sauce pan on low heat, continually stirring and occasionally adding okra slush until cornmeal is fully steamed. Mixture should be thick and smooth.
3. Stir in okra and butter to finish. Adjust seasoning as necessary.
(Cou Cou stick or whisk can be used for stirring)
FLYING FISH GRAVY
INGREDIENTS
• 8 flying fish
• 1 onion
• 2 garlic pods
• 2 cups tomatoes (fresh or canned)
• 1 sweet pepper
• 1/4 cup chives
• 1 tsp thyme
• 1 tsp parsley
• 1/4 cup Anchor Butter
• 1/4 cup Home Ketchup
• Salt and pepper to taste
• 1 tbsp turmeric
• 2 tbsp curry
• 1/2 scotch bonnet pepper (deseeded)
• 1/4 cup Roberts Soybean Oil
• Fresh or Goya canned tomatoes
*Water (vegetable stock)
METHOD
1. Wash and dry flying fish. Season with salt and pepper, place green seasoning between the groves of the fish fillet. Roll the flying fish lengthways and pin with a toothpick if necessary to maintain the shape.
2. Sauté onions and garlic in oil and add 1 tsp of butter until soft. Add turmeric and curry for 2 minutes, then add thyme, marjoram and chives. Finish with parsley.
3. Toss tomatoes in to sauté, then add sweet pepper, water, butter and allow to simmer. Add salt and pepper to taste, ketchup, scotch bonnet pepper. Place flying fish in the pan, cover and allow to simmer until fish is cooked.
GREEN SEASONING
INGREDIENTS
• 2 whole onions
• 4 garlic pods
• 1/2 cup chives
• 1 tbsp thyme
• 1 tbsp marjoram
• 1/4 cup parsley
• 2 tbsp Goya Vinegar
• To taste salt and pepper
• 3 tbsp curry
• 1/4 scotch bonnet pepper (increase according to taste)
• 2 tbsp paprika
• 1 tbsp turmeric
METHOD
Blend all ingredients in food processor to slightly chunky paste. Place in glass jar and keep refrigerated.

[@apachec5589]

Coo coo in any form is the ultimate comfort food . The method is just slightly different from T&T where coconut milk is a major ingredient with the addition of pimento peppers. Respect. Luv mines with steamed carite fish. Stay bless sista. Keep the Caribbean flag flying. We is ah Caribbean. 🏝

[@xenawarrior2583]

Great job!!! I make my gravy first so that the cou cou is hot and ready to serve

[@imari2305]

This is the dish my friend's mom made for us growing up but she always fried the fish then put the gravy over it and I loved it. I'm not Bajan but this dish and the salt fish fritters are my favorites. Thank you for sharing.

[@TNKJujitsu]

Loving the colors

[@brendaanjorin8222]

Just watched your video, I am 78 years old, but never knew you started off with oil and onion in the pot first, maybe that’s a modern version, (but u mentioned your grandmother). Never known about soaking the meal either, in my day, okra slosh was the gravy with salt fish and whole okras. (I am not criticising you, but found your video very interesting - thank you my darling

[@jacienz]

My mom does hers real old school. She dump the whole set of dry corn meal in the coo coo water. And from there she works on it. No lumpy corn meal and as smooth as you can imagine. lol

[@SP-mm7gd]

I loved watching you and listening to you!!! Your energy is great and your lovely to watch🤘🏾🤘🏾🇧🇧

[@xuxonpic]

Ahhh this was wonderful to watch....... now my mouth is watering, its off to the store for supplies to (attempt) make this wonderful dish. Thank you from Aus. ✊🏾

[@brentshuffler1234]

Enjoying seeing that you used the whole okra . . . nothing wasted . . . and so many fresh herbs and vegetables. Have you tried pure, cold pressed coconut oil (or olive oil)? Much healthier . . .
instead of dairy/butter/margarine (manufactured "plastic")

[@ritajordan8131]

That's lovely chef Rachel. I am sure it is very tasteful and yummy. Happy new year

[@latoyabeckles9737]

To the Cameraman.....less footage of her face and more of the food so I can see what's going on in the process.....need to see inside the pot and more of the food.

[@KombersBlanket-mj3gy]

CC got brains, beauty and the other b

[@Fitfoodgeezer]

She is amazing

[@AnotherWalkes]

I always thought the gravy was made first. She is a different cook.

[@beebeetee2926]

Looks good!

[@teresacalladine9237]

Very nice Barbados lady

[@itone246]

Looks delicious,got my mouth watering 🤣

[@bernadettegrant6326]

Wudve loved to c applications up close. Esp seasoning of fish . U hold the fish in one hand n apply seasoning along the cut outs in fish n then fold or roll.

[@julietholder334]

Breadfruit next time please

[@armoris66]

Enjoyed the vid but you didn't need the annoyingly loud music in the background. Love me some coo-coo!

[@magssampson5988]

Always make your fish gravy first and set aside.

[@9uhxhghi800]

WHAT IS SLAVE FOOD? Rasta Fari

[@user-ks8md6xh9u]

Honey child do your thang forget about those farts that like to sit back and criticize the music is not distracting at all .love me some Coocoo girl especially with lots of gravy .yummy 😋

[@lindaclarke5533]

You always make your flying fish gravey first.

[@fiyaa26]

Where the coconut milk