Okra & Cornmeal (Cou-Cou)

12 okras (sliced into rings)
6 cups water (more if necessary)
Salt (to taste)
2 cups cornmeal (sifted)
1 tbsp. butter

Wash okras and cut off stems. Slice into rings and boil with half the water and salt for about 10 minutes. Add the rest of the water and salt to the sifted cornmeal and mix well. Remove saucepan from heat and stir in the cornmeal mixture, stirring ingredients with a wooden spatula over medium heat. When mixture becomes stiff smooth and breaks away from the saucepan cleanly at the bottom then it’s finished. Put into a dish immediately and spread liberally with butter. 


Chicken with Orange Sauce

21/2- 3 lbs. chicken (cut in pieces)
¼ cup flour
½ tsp. salt
¼ cup margarine or shortening
Hot water (approx.: ½ cup)

Orange sauce:
½ cup orange juice
1 ½ cup chicken broth
2 tbsp. cornstarch
2 tbsp. sherry
½ tsp. ginger
½ tsp. grated orange rind

Coat chicken pieces with salt, pepper and flour. Melt margarine or shortening in frying pan and brown chicken pieces. Add hot water, cover and cook slowly (low heat) until chicken is tender (about 25-30 minutes). Serve with orange sauce.

Orange sauce: In a saucepan, bring the orange juice and chicken broth to a boil. Add sherry, orange rind and ginger. Dilute the cornstarch in a little water and stir into sauce until smooth and thickened. Drizzle over chicken and serve.