Bajan Cou Cou & Fly­ing Fish


  • 1 lb corn meal
  • 8 okras
  • 16 ozs water
  • 1 tsp salt
  • 2 ozs chopped onions
  • ½ tsp chopped garlic
  • 2 tsp chopped herbs
  • 2 ozs butter

Soak corn­meal in cold water for five min­utes. Com­bine okras, salt, onions, gar­lic and herbs in saucepan and bring to a boil. Reduce heat and let sim­mer for 10 min­utes. Strain off okras and hold. In a thick bot­tom saucepan, over a low flame put the soaked corn­meal and half of the okra liq­uid. Stir con­stantly with a coucou stick. Add in stages the remain­ing okra liq­uid. Con­tinue to stir and allow to steam until corn meal is totally cooked. Add okra and but­ter. Mix well and serve with the steamed fly­ing fish.


  • 8 fly­ing fish fillets
  • 3 limes
  • 1 tbsp salt
  • 3 tbsp Bajan Seasoning
  • 1 large onion sliced
  • 6 cloves gar­lic minced
  • 1 green bell pep­per cut in juli­enne strips
  • ½ oz fresh thyme
  • ½ oz fresh marjoram
  • 1 tsp pars­ley chopped
  • 1 large tomato chopped
  • 1 tsp lime juice
  • 2 cups water
  • ½ tsp hot pep­per sauce
  • ½ tsp curry powder
  • 3 tbsp margarine

coucou and flying fish
Mari­nate the raw fish in the salt and lime juice for 10 min­utes. Rinse the fish and pat dry with paper tow­els, then rub in the Bajan Sea­son­ing and leave to mar­i­nate for 1 hour. Roll each fish into a sausage shape, start­ing with the tail. Heat the mar­garine in a saucepan and sauté the onion and gar­lic until the onions become trans­par­ent. Add the tomato and pars­ley and con­tinue to cook for 2 min­utes. Tie the thyme and mar­jo­ram together and add to the pan together with the remain­ing ingre­di­ents. Place rolled fish on mix­ture in pan, reduce heat, cover and sim­mer for 10 min­utes until fish is cooked.

Restu­rants Direc­tory
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from tastes​like​home​.org

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