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Cooking Bajan Style: Breadfruit Cou-Cou
8th January, 2014Ohh the comfort that breadfruit brings. Its, hearty, creamy and oh so wholesome! Today we decided to feature a dish that is very popular among us bajans - breadfruit cou-cou. This dish uses breadfruit as opposed to cornmeal (in our traditional cou-cou) and due to this has a slighty different texture. Breadfruit Cou-Cou is particulary good with saucy meat dishes such as beef stew, chicken stew, creole salt fish, baked mahi mahi etc. Below is a recipe my grandmother used. It is simple but oh is it tasty.
BREADFRUIT COU-COU RECIPE
1 large breadfruit (Peeled and cut into 8 segments)
1 onion (sliced)
Handful of thyme springs
1/2 stick of butter
1 TBSP salt
Water to cover the breadfruit in the pot
Place the bread fruit in a large pot and cover with water, add salt onlion and thyme. Boil until the breadfruit is sft around 20-30 minutes. Save a cup of the breadfruit water and take out the thyme springs. Place breadfruit in a large mixing bowl and and mash. Add butter, salt and pepper, and 1/2-1 cup of reserved liqued until it is a creamy consistncy. Remove thyme leaves from springs and add as well. Serve hot with a dob of butter on the top!
Melanie & Kimberly*
Comments
breadfruit cou cou
Lovely recipe
Cou Cou
This sounds like a relatively easy recipe to follow, I hope it turns out as well for me as it did for you. I had some back in the 90s on vacation that was so very good. Will let you know how it turns out. Cheers, lh
We would love to hear what you think.