Cou Cou

6 okras, sliced thinly
2 cups cornmeal
1 tbsp butter, plus extra for buttering dish
1 medium onion, chopped finely
2 large cloves garlic, minced
1 tbsp thyme, minced finely
1 tbsp oil
1 tsp salt
4 cups boiling water
2 cups tap water

Equipment:
Perferably, but not necessarily, a heavy-bottomed pot, Wooden spoon, Bowl for molding

Soak cornmeal in 2 cups tap water 5 minutes before you are ready to start making the cou cou
Heat oil in pot and saute onions, garlic and thyme for 1 - 2 mins
Add sliced okras and saute for one minute
Add 4 cups of boiling water, cover pot and let boil for 10 - 12 minutes
Using a slotted spoon, remove the okras and set aside and keep warm
Pour out half of the liquid from the pot and set aside (reserve)
Turn the heat to very low, add the soaked cornmeal and salt
Stir constantly to avoid lumps and to avoid the cornmeal mixture from scorching
As the cornmeal begins to dry out, add the reserved liquid in stages until the cornmeal is cooked
As the mixture begins to break away clean from the sides of the pot, add back the okras and incorporate fully
Let the cou cou continue to cook until firm (but not stiff). Again, the mixture should break away cleanly from the sides and when you insert the spoon in the middle of the cou cou, it should stand and remove easily from the mixture.
Pour cou cou into a generously buttered bowl and swivel/shake it around to form a mold
Invert the bowl with cou cou onto a platter
To serve, create an indentation in the center of the coucou and heap with stewed fish, meat or vegetables letting the rich sauce spill over the

Makes 4 - 1 cups servings

Number of Servings: 4

Recipe submitted by SparkPeople user ADRIANNA.