Okra & Cornmeal (Cou-Cou)

Ingredients:

12 okras (sliced into rings)

6 cups water (more if necessary)

Salt (to taste)

2 cups cornmeal (sifted)

1 tbsp. butter

Instructions:

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. 

OKRA SOUP

Ingredients:

1 dozen okras (chopped)

½ lb. salt beef

4 cups water

1 small of callaloo (Spinach) (finely chopped)

Salt & pepper (to taste)

1 large tomato (chopped)

Scallions-red peppers (handful-chopped)

Thyme

Instructions: 

Wash salt beef and soak in water overnight. Add water, okras and beef and simmer gently for about 2 hours. Add chopped callaloo and salt and pepper to taste. Continue to simmer until okras are tender then add tomatoes, scallions, red pepper and thyme and let simmer until vegetable are tender. Serve hot.