 Coo-Coo
Also known as the Fungi, the Cou-Cou is a typical national dish of Antigua and Barbuda, Barbados and the Virgin Islands. Composed primarily of cornmeal and okra (or gumbo), the Cou-Cou has African origins, and in ancient times, the meal was customary for slaves who were imported from Africa to Barbados. Thanks to the low cost of its ingredients, the dish became common at the beginning of the first period of colonial Barbados. A complementary ingredient to the Cou-Cou is the flying fish fried or steamed, or an alternative to fried fish, the meat can be canned or beef stew. Traditional dish in Barbados on Friday, the Coo-Coo is therefore a dish consisting of dumplings made of flour that can be matched to many dishes. In some islands, the Cou-Cou can be prepared without Okra, hence the name of Fungi.
Ingredients
6 okra pods
1 cup cornmeal
3 cups cold water
1 tablespoon butter or margarine
1 teaspoon salt
Traditional Preparation
Pour one cup of water over cornmeal in a bowl.
Wash okra and cut pods diagonally, discarding each end.
Boil remaining water and add okra.
Reserve one cup of the boiling water and gradually add the wet cornmeal to the okra and water combination. While adding cornmeal, use the coo-coo stick to stir.
Reduce heat and gradually add the one cup of water that was reserved.
When the mixture is smooth, add butter. | 
Central America
Antigua & Barbuda
