Yield – Serves 8 to 10 Persons
Cook time – Approx. 45 minutes
Prep time – 20 minutes
Ingredients:
Vegetable Oil – 3 tbsp
Garlic – 1 tbsp (finely chopped)
Onion – ½ cup (finely chopped)
Pimento Pepper – 3 tbsp (finely chopped)
Fine Thyme – 2 tbsp (finely chopped)
Tumeric Powder – 2 tsp
Ochro – 2 cups (rough chopped)
Butter – 4 oz
Salt to taste
Coconut Milk Powder – 4 tbsp
Corn Meal – 2 cups
Pumpkin – 4 oz (grated on fine side of grater)
Carrots – 4 oz (Grated)
Black Pepper – 1 tbsp
Warm Water – 4 cups
Chadon Beni – 3 tbsp
Chive – 2 tbsp
Celery – 2 tbsp
Greasing of Dish:
Vegetable Oil – 2 tbsp
Method:
Grease dish for coo-coo at set aside.
Cooking of Ingredients:
Place a large pot on stove and turn heat on medium to high.
Once pot is hot, add oil, garlic, onion, pimento, thyme, carrot, pumpkin, ochro
Stir for 2 minutes and cover.
Allow to cook for 5 minutes
Uncover and add saffron, black pepper, warm water and coconut milk and stir for 2 minutes.
Bring mixture to a boil, reduce heat to low and whisk in corn meal powder.
Allow cornmeal mixture to cook for 5 minutes then pour out into the greased dish.
Place butter in small pot, put on stove and turn on heat. (Allow butter to melt for 2 minutes).
Brush melted butter onto Coo Coo, allow to cool and serve.
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Connect with Chef Jeremy Lovell: @jl_restaurantconsultant
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