Cornmeal Coo Coo

1 tbsp oil
1 medium onion, chopped finely
1 tsp garlic, minced
2 pimento peppers, finely chopped
12 ochroes, sliced thinly
2 tbsp. all purpose seasoning
1 tbsp butter
1½ cups hot water
1 cup coconut milk powder dissolved in 1 cup warm water (or 1 cup of fresh coconut milk)
1 cup yellow cornmeal


Heat oil in medium pot; sauté onions, garlic and pimento peppers until tender. Add ochroes and cook for 5 minutes. Add seasoning, butter and coconut milk. Bring to a boil and cook until ochroes are tender.

In a medium size bowl, mix cornmeal in the hot water. Add cornmeal, a little at a time, stirring vigorously until all is added. Reduce heat to low and cook for 5 minutes or until most of the liquid is absorbed and a stiff ball is form.

Remove from heat and pour into buttered bowl. Smooth top with the back of a buttered spoon. Cool and turn out onto serving plate.

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Source: simplytrinicooking.com Print this Recipe