The short answer
Cou cou is a traditional Caribbean dish, most famous in Barbados, made from cornmeal and okra cooked together into a smooth, soft, savoury mound, a little like a firm polenta. The okra gives it a distinctive silky texture and helps bind it, and it is cooked patiently with plenty of stirring until thick and smooth, then shaped into a round. It is the Barbadian national dish when served with flying fish, and it is also enjoyed with saltfish and other stews. Also spelt coo coo, it is loved across parts of the Caribbean. In the UK the cornmeal and okra are sold by Caribbean and African food shops. You can find the shops near you on African Stores.
What to remember
- Cou cou is a Caribbean dish of cornmeal and okra cooked into a smooth, soft mound.
- The okra gives it its silky texture and helps bind it.
- It is the national dish of Barbados when served with flying fish.
- It is also enjoyed with saltfish, stews and gravy, and is also spelt coo coo.
- The cornmeal and okra are sold by Caribbean and African food shops in the UK.
Cou cou is a proud, comforting taste of home for Barbadians and many other Caribbean people in Britain. It is the smooth golden mound beside the flying fish, the dish stirred patiently with the cou cou stick, the Sunday and celebration food that says Barbados and home, the silky cornmeal and okra of childhood. Making cou cou far from home brings back family kitchens and the smell of the fish gravy and the pride of a national dish, the warmth of home in every smooth spoonful.
There is real heritage and identity in it too, in a dish that carries the history and pride of Barbados and the wider Caribbean. It reflects the way cornmeal and okra, humble ingredients, became a treasured national dish through skill and tradition, and to make and share cou cou is to keep that heritage alive. Making cou cou and flying fish for family who grew up on it, or introducing a friend to this Bajan classic, is an act of pride and welcome. That smooth, comforting taste of home is the quiet gift of cou cou.
What is cou cou?
Cou cou is one of the Caribbean's most treasured traditional dishes, and it holds a special place in Barbados as part of the national dish. It is made from cornmeal cooked with okra and water into a smooth, soft, savoury mound, similar in idea to polenta or to African cornmeal swallows, but with the distinctive addition of okra, which gives it a silky texture and helps hold it together. Cooked patiently and stirred until thick and smooth, it is then shaped, often in a bowl, into a neat round to serve.
The dish has deep roots, reflecting the blend of African and Caribbean food traditions, and cornmeal and okra dishes like this are found across the region under various names, with cou cou, or coo coo, especially associated with Barbados and the eastern Caribbean. It is a comforting, satisfying staple, made to soak up sauces and gravies. Cou cou belongs to the wider world of Caribbean food we cover in our guide to Caribbean food, and it pairs classically with fish, including saltfish.
Cou cou and flying fish
The most famous thing about cou cou is its partnership with flying fish, because cou cou and flying fish together are the national dish of Barbados, a true symbol of the island. The smooth, savoury cou cou is served with flying fish, often steamed or fried and in a flavourful gravy or sauce, and the combination of the soft cornmeal and okra with the fish and its seasoning is beloved as the taste of Barbados. It is a dish of pride, served at home and at celebrations.
Beyond flying fish, cou cou is versatile and is enjoyed with other accompaniments too, such as saltfish, stewed or steamed fish, and various sauces and gravies, with the cou cou acting as the soft, comforting base that carries the flavours. This makes it a bit like other Caribbean and African staples that are served alongside a rich sauce or stew. The okra is key throughout, giving the dish its characteristic smooth, slightly slippery texture that many love. Whether with flying fish or another topping, cou cou is a comforting, satisfying centrepiece.
How is cou cou made?
Making cou cou is simple in ingredients but rewards patience and technique. Okra is sliced and cooked in water until soft, and this okra water is often kept and used, then cornmeal is gradually stirred in, sometimes pre-mixed with a little water to prevent lumps, and the mixture is cooked over gentle heat with constant, vigorous stirring. Traditionally a special wooden stick or spoon, sometimes called a cou cou stick, is used to stir and turn it, working out lumps as it thickens.
The stirring is the heart of making cou cou: it is turned and worked until it becomes smooth, thick and comes away from the pan, at which point it is done. It is then usually turned out or shaped in a bowl into a smooth mound and served hot, often with a little butter and the fish or sauce it accompanies. Getting it smooth and lump-free is the mark of well-made cou cou, and it is a skill passed down in families. This is general food information rather than dietary advice. Served hot with its topping, cou cou is comforting Caribbean home cooking at its best.
Where to buy cou cou ingredients in the UK
Making cou cou at home in Britain is very doable, as the two main ingredients are easy to find. Caribbean and African food shops stock the cornmeal you need, in the right fine or medium grind, and fresh or frozen okra, along with the saltfish or other fish you might serve with it, so everything for a proper cou cou is available. Most supermarkets carry cornmeal and okra too, especially in world foods aisles.
If you want to make cou cou the Barbadian way, a Caribbean or African food shop can point you to the right cornmeal and good okra, and often the saltfish to go with it. You can find African food stores near you or look up Caribbean food stores near you, many of which serve Caribbean communities. With cornmeal, okra, patient stirring and a good fish or sauce alongside, you can bring the national dish of Barbados to your own table.
Frequently asked questions
What is cou cou?
Cou cou is a traditional Caribbean dish, most famous in Barbados, made from cornmeal and okra cooked together into a smooth, soft, savoury mound, a little like a firm polenta. The okra gives it a distinctive silky texture and helps bind it. It is the Barbadian national dish when served with flying fish, and it is also spelt coo coo.
What is cou cou made of?
Cou cou is made from cornmeal and okra cooked with water. The okra is cooked until soft, often with its cooking water kept, and cornmeal is stirred in gradually and cooked with constant stirring until thick and smooth. The okra gives the dish its silky texture and helps bind it. A little butter is often added, and it is shaped into a mound to serve.
What is cou cou and flying fish?
Cou cou and flying fish is the national dish of Barbados, a symbol of the island. The smooth, savoury cou cou made from cornmeal and okra is served with flying fish, often steamed or fried in a flavourful gravy or sauce. The combination of the soft cornmeal and okra with the seasoned fish is beloved as the taste of Barbados.
How do you keep cou cou from getting lumpy?
Cou cou is kept smooth by stirring constantly and vigorously as the cornmeal cooks, traditionally with a wooden cou cou stick that turns and works out lumps. Mixing the cornmeal with a little water first, and adding it gradually to the okra and water, also helps. It is worked until thick, smooth and coming away from the pan, which is the sign it is done.
Where can I buy the ingredients in the UK?
Caribbean and African food shops stock the cornmeal and fresh or frozen okra you need, along with the saltfish or other fish to serve with it, and most supermarkets carry cornmeal and okra too. A Caribbean or African food shop can point you to the right cornmeal and good okra for a proper Barbadian cou cou. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.