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Cornmeal with Okra (Cou-Cou) Recipe

Cornmeal with Okra (Cou-Cou)

Show: Food 911

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on January 12, 2011

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    Tyler, Tyler, Tyler, can you say travesty? This attempt is so far removed from the classic Bajan dish that it cannot justified as 'an interpretation', or referred to as Cou-Cou, even in the most perfunctory sense. What bothers me here is that this was not handled with the respect, attention to detail and accuracy that you have accorded other classic dishes. You owe it to your your viewers and Barbadians to revisit this and get it right. I was looking for a negative star in the rating but there is none.

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  • on September 18, 2010

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    May not have been "authentic" as some of the reviewers said but this dish was very good

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  • on January 20, 2008

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    I was born in Barbados and grew up there and this is far different from the recipe we use. I guess this is your interpretation of it. By the way corn, thyme, nutmeg, chicken stock and black pepper are none of the ingredients we use. Nice try though.

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  • on August 02, 2007

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    I was quite distraught to watch this 'recipe' on Tyler's show. I am 100% Babradian and have never seen or heard anything like this in Barbadian cooking. Coucou is our national dish and this is an insult to our nation! I will be very careful of recipes i get from food network in future as they claim to be authentic but may not even remotely be the correct dish from that country!

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  • on August 01, 2007

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    I just saw the re-run of the episode on bajan coucou, I sat proudly waiting to see my national dish displayed for the whole world to see, what I saw left me speechless and dumbfounded as to why the program was allowed to continue. A check with our local food guru and internationally recognized chef Mr. Peter Edey, should have been undertaken before the show was allowed to be televised. I found all the recipies to be only "bajan" in name and an insult to our rich bajan food heritage, I shudder to think what you would do to our famous "Black Belly Lamb" which is sought after worldwide. In the future contact Mr. Edey or better yet have him take some time off from his shows "Dueling chefs" and "Caribbean Cuisine" to really show you some Bajan cooking.

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  • on April 30, 2007

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    First, I have to say that I feel Tyler tried to make the humble Bajan cou-cou more fancified than necessary. But we all know that these t.v. chefs need to create dishes with pizzaz and nuff gooshment, so don't knock the man too hard. We Bajans know the deal, and if corrections aren't made, then to France with them all. Honestly, though it may not be the traditional cou-cou as we know it, it sounds like it could be a good "mock cou-cou", and I will try it out.

    Second, in response to the so-and-so that posted this comment:
    "Good recipe
    10/05/2006 at 10:03am
    User: Anonymous User Rating: [5 stars]
    This was a good recipe, and the results tasted good. I'm not quite sure, but the few people who lectured everyone about the true way to do things all sound like the same person. I would recommend they take their poor grammar and head back to the Caribbean where they can eat the 'real thing' in their filthy hovels."

    This person obviously has never been to the Caribbean, and has never known anyone from the region. If so, they wouldn't have such a poor misconception of our beautiful part of the Earth. I would recommend that this person stays put, and NEVER visits the Caribbean. Shoot, I wouldn't want them in Bim! Such awesome beauty and the warm hospitality of our people shouldn't be wasted on the likes of them. Not to mention de rum! Shame! Now g'long an' neva come back, hear?!

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  • on April 16, 2007

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    Cou-cou is the national dish of Barbados.
    The recipe from your show is not cou-cou but simply what it states, your version of corn meal and okras. I am a Bajan (Barbadianand will not bash your recipe because I have not tried it, but to call this Cou-cou is the destruction of a proud country's national dish. Would you do that to America? I think not. Please find an authentic Bajan to relate the true essance of cou-cou.

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  • on October 05, 2006

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    Havng been born and raised in Barbados, I have NO idea where Mr. Florence got his recipe for cou-cou..but it looks NOTHING like the cou-cou i've eaten all my life. Whole hunks of Okras? I enjoy Food911 normally, but The Bajan Chicken and cou-cou was so far off base! Im VERY VERY VERY dissappointed!

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  • on October 05, 2006

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    This was a good recipe, and the results tasted good. I'm not quite sure, but the few people who lectured everyone about the true way to do things all sound like the same person. I would recommend they take their poor grammar and head back to the Caribbean where they can eat the 'real thing' in their filthy hovels.

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  • on March 30, 2006

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    This is a totally delicious dish! But - I made changes for the South. I'm not a big Carribean fan because of the sweet aspect. BUT - this was so southern! I added a bit of cheese and left out a lot of the butter. The flavors came through! Thanks for a change!

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