Flying Fish and Cou Cou

Introduction

Flying Fish and Cou Cou is an iconic dish originating from the Caribbean island of Barbados. Known locally as the national dish, its roots run deep in the island’s culinary culture, blending the bounty of the sea with the richness of cornmeal and okra. This traditional meal is often enjoyed during Sunday family gatherings and celebrations, symbolizing the vibrant spirit and rich history of Barbadian cuisine. The star of the dish, Flying Fish, is paired with Cornmeal and Okra, creating a seamless blend of flavors and textures.

Ingredients

For the Flying Fish

• 1 lb of Flying Fish, cleaned and deboned
• 1 Lime, juiced
• Salt to taste
• Black Pepper to taste
• 1 tsp fresh Thyme
• 1 tsp Paprika
• 1/2 tsp Bajan Peppersauce

For the Cou Cou

• 2 cups Cornmeal
• 8 pods of Okra, sliced
• 1 Onion, chopped
• 2 tbsp Butter
• Salt to taste
• 4 cups Water

Preparation

Preparing the Flying Fish

Begin by washing the Flying Fish thoroughly with lime juice to remove any residual odors. This not only cleans the fish but also adds a subtle tangy flavor. Once cleaned, place the fish in a bowl and season generously with salt, black pepper, thyme, paprika, and the vibrant Bajan peppersauce. Allow the fish to marinate for at least 30 minutes, letting the flavors meld beautifully.

Preparing the Cou Cou

In a saucepan, bring water to a boil, then add the sliced okra. Reduce the heat and let it simmer until the okra becomes tender. Remove from heat and drain, reserving the cooking liquid. In a separate pot, melt butter over medium heat and sauté the onion until translucent. Gradually stir in the cornmeal, constantly stirring to avoid lumps. Gradually add the reserved okra liquid, stirring vigorously until the mixture thickens and pulls away from the sides of the pot. Add the cooked okra, mix well, and season with salt to taste.

Cooking Process

With the Flying Fish well marinated and the Cou Cou prepared, it’s time to bring everything together. Heat a large frying pan or skillet with a bit of oil over medium-high heat. Add the marinated flying fish, cooking for about 3-4 minutes on each side until the fish is cooked through and golden in color. While the fish is cooking, occasionally refer to your cooking timer to ensure perfect timing and avoid overcooking.

Serving Suggestions

To serve, spoon the Cou Cou onto a serving plate, shaping it into a mound. Gently lay the flying fish atop the cou cou, allowing the juices to intertwine and enrich the cornmeal. This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad. Traditionally, it’s enjoyed with an extra dollop of peppersauce on the side for those who fancy a little more heat. Relish this dish with a light, refreshing rum punch or a cold glass of mauby for a true taste of Barbados.

Conclusion

Flying Fish and Cou Cou is more than just a meal; it is a celebration of Barbadian heritage and a testament to the history and hospitality of the island. Whether you are embracing this dish for the first time or revisiting fond memories of Barbadian culture, the simplicity and flavor complexity of Flying Fish and Cou Cou will leave a lasting impression.