BARBADIANS HAVE LONG CLAIMED COU-COU (or coo-coo) as their native dish, which is also served in other Caribbean islands, particularly by those of Bajan descent, or West Indians with strong Barbadian connections.
However, the methods of preparation vary among the regional territories. The Leeward and Virgin Islanders serve a coo-coo, made without okras, known as ‘Fengi’, while Trinidadians brag of cornmeal coo-coo that is traditionally served with callaloo.
The main difference between the Bajan cou-cou and the Trinidad coo-coo is the ingredients used.
Both countries use cornmeal and okras, a green pod-like fruit that was introduced to the Caribbean, like several other fruit and vegetables, by African slaves, and is usually cooked as a vegetable to thicken soups and stews. But Trinidadians include finely chopped carrots, chopped onions, hot pepper and white pepper to the okra mixture before adding the cornmeal.
The method of preparation is similar.
In Barbados, cou-cou is usually served with flying fish, fried or steamed; pork chops or stewed pork, or liver, although in some homes it is served, as in Grenada, with an okra slush, a concoction that includes salted pig tail (or beef), flaked salted cod, pumpkin, spinach, onions and hot pepper.
Trinidad’s callaloo is said to be a chuck full of nutrients. It is made up of dasheen (eddoes) bush, okras, pumpkin, onion, garlic, chive and black pepper, as well as sugar and two per cent milk.
As a national dish, Sunday lunch in most Trinidadians’ homes is not complete without a serving of callaloo with pig tail. (CH)
