Hi Everyone,
This is the last in the 4-part series of weekend Bajan eats.
When one thinks of Cou-cou, the mind immediately focuses on cornmeal, the dish sometimes referred to as turn cornmeal (because of the constant turning/stirring that needs to take place to ensure that the cornmeal does not scorch or burn). However, Bajans are also known for making breadfruit Cou-cou and green banana Cou-cou.
Cou-cou is traditionally a weekend dish, and more so because of the time it takes to prepare. When breadfruit is plentiful, as it is now, many people take a break from making cornmeal Cou-cou and instead, make breadfruit Cou-cou, which is much easier, at least time-wise. Breadfruit Cou-cou is breadfruit, preferably yellow-meat breadfruit that is boiled until soft and mashed smooth with butter and milk to ‘stretch it out’ and give the mixture a creamy texture. For a kicked up version, you can add grated cheese. Yum!
I don’t like the traditional cornmeal Cou-cou so I was a bit skeptical about making breadfruit Cou-cou. I had had breadfruit Cou-cou before but it was such a long time ago that I couldn’t remember what it tasted like or if I liked it. Nevertheless, I got myself a nice full/ripe yellow-meat breadfruit and set about
