Ingredients

Method

In a bowl, mix the cornmeal with water until smooth. Set aside.

In a large saucepan, bring the coconut milk to a gentle simmer over medium heat.

Gradually pour the cornmeal mixture into the simmering coconut milk, stirring constantly to prevent lumps from forming.

Add salt, thyme leaves, butter or margarine to the mixture and continue stirring.

Stir in the chopped okra, onion, and Scotch bonnet pepper (if using).

Reduce the heat to low and continue cooking and stirring the mixture until it thickens and pulls away from the sides of the pan. This usually takes about 15-20 minutes.

Remove from heat and let it rest for a few minutes before serving.

Serve the Coucou hot as a side dish with meat, fish, or vegetable stews.