Experience the authentic flavors of Bajan/Caribbean cuisine with this hearty and traditional main course dish, combining spiced, tender lamb stew with smooth, creamy cornmeal cou cou. The rich and aromatic stew, along with the comforting texture of the cou cou, offers a delightful culinary journey straight from the heart of Barbados.
Ingredients
🐑 2-3 lbs Bajan local lamb on the bone
🍋 Vinegar or lime for cleaning the lamb
🌿 Generous amount of all-purpose seasoning
🌱 Generous amount of green seasoning
🍯 Small amount of molasses for browning
🧅 1 large onion, sliced
🧄 Several cloves of garlic, chopped or sliced
🫒 Small amount of 100% Pure Olive Oil for sautéing
💧 Enough water to cover the lamb
🍅 1 pot spoon of ketchup
🌿 Okra, prepared and boiled with seeds, quantity not specified
🌽 Cornmeal, soaked and wet, quantity not specified
🧈 1 pot spoon of cooking butter
🌿 2 tablespoons of all-purpose seasoning
Instructions
1- Clean the Lamb:
- Clean the local Bajan lamb pieces with vinegar or lime, then rinse thoroughly.
- Trim off any excess fat from the lamb.
2- Season the Lamb:
- Season the lamb generously with all-purpose seasoning and green seasoning.
- Coat the lamb with molasses, ensuring all pieces are well covered for browning.
- Mix in sliced onions and chopped garlic with the seasoned lamb.
3- Cook the Lamb:
- In a large stainless steel pot, heat a small amount of olive oil.
- Sauté the seasoned lamb in the pot, allowing the onions and garlic to soften and the meat to brown slightly.
- Add enough water to cover the lamb.
- Bring to a boil, then reduce heat and simmer until the meat is tender and falls off the bones (1-2 hours).
- Stir in one pot spoon of ketchup, allowing it to thicken slightly before serving.
4- Prepare the Okra:
- In a separate stainless steel pot, boil the okra with water until cooked and bubbling, retaining the seeds and liquid.
- Add one pot spoon of butter to the cooked okra and its liquid.
5- Make the Cou Cou:
- Incorporate 2 tablespoons of all-purpose seasoning into the okra mixture.
- Add the wet cornmeal to the hot okra mixture.
- Stir continuously until a smooth paste forms, avoiding lumps.
- Once thickened, lower the heat, cover, and steam the cou cou for 15-20 minutes until thoroughly cooked.
Prep Time: Not specified
Cook Time: Approximately 1-2 hours
Total Time: Approximately 1-2 hours
Servings: Approximately 4
Equipment:
- Large Pot for the lamb stew: Stainless steel
- Pot for the okra: Stainless steel
- Mixing Bowl: Clear plastic with plaid pattern
- Large Spoon/Ladle: Metal
- Serving Plate: White with a yellow rim
Cooking Tips
- Cleaning Lamb: Using vinegar or lime ensures freshness.
- Browning: Molasses provides a unique flavor and color to the dish.
- Cou Cou Texture: Consistent stirring helps achieve a lump-free cou cou.
- Flavor Infusion: Seasoning in the cornmeal ensures great taste even alone.
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