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What You Need:
(To Serve: 4 to 6)
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½ pound fresh okra or a 10-ounce package frozen okra, thoroughly defrosted
2 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons butter, softened
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Translate this recipe:
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| How To Cook: |
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1. Wash the fresh okra under cold running water and, with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be defrosted.)
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2. Cut 1/8 inch off the stem at the narrow end of each pod, and slice the okra crosswise into ¼-inch-thick rounds. Combine the okra, water and salt in a heavy 1½-to 2-quart saucepan, and bring to a boil over high heat.
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3. Reduce the heat to low, cover tightly, and simmer for 10 minutes, until the okra is tender but still intact.
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4. Stirring constantly, pour in the cornmeal in a slow thin stream. Cook over moderate heat, still stirring, for about 5 minutes, or until the mixture is thick enough to leave the bottom and sides of the pan in a solid mass.
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5. Spoon the mixture onto a heated serving plate and, with a metal spatula, shape it into a round cake about 1 inch thick and 8 inches in diameter. Spread the top with the softened butter and serve at once.
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6. "Cornmeal Coo-Coo" is a traditional accompaniment to meat dishes such as roast pork calypso, Chicharrones de Polio, or Polio a lo Agridulce.
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