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MAILING LIST

Prep Time:

10 Minutes

Cooking Time:

20/25 Minutes

Serves: 6

1.

Wash the okra and cut off the stems. Cut them into

5mm/1/4-inch thick slices. Bring the water to the boil

in a large saucepan and add the prepared okra and the

salt. Boil until tender

INGREDIENTS

12 Okras

1.5 Litres - 2 1/2 pints water

good pinch of salt

250g/8oz yellow cornmeal

1 tablespoon sugar

25g/1oz butter

To serve:

cooked sweet potatoes

sliced tomatoes

sliced pimentos

2.

Slowly add the cornmeal to the saucepan in a thin

stream, stirring all the time with a wooden spoon.

Keep stirring to prevent any lumps forming and

removing any cornmeal from the sides of the pan.

3.

Add the sugar and continue cooking over moderate heat for

about 5-10 minutes, stirring all the time. When cooked, the

coo-coo mixture will be thick and smooth

3.

Place the butter in a warmed round bowl or basin and add

the coo-coo. Roll it around in the bowl until it forms a ball.

Serve, cut into slices, with sweet potatoes, tomatoes and

pimentos.