Instructions
Step 1
Make the cou-cou: In a small bowl, soak the cornmeal in 1½ cups of water for at least 15 minutes, or up to 1 hour.
Step 2
To a large pot over medium heat, add the oil, okra, garlic, and onion and cook, stirring occasionally, until the vegetables have softened, 7–9 minutes. Stir in the thyme, 1 teaspoon of the salt, and 1 cup of water. Bring to a boil and cook, 2–3 minutes. Strain, reserving the solids and the liquid separately.
Step 3
Grease two small bowls with butter. To the same pot over medium heat, add the cornmeal with its soaking liquid. Bring to a simmer, stirring frequently, then add the reserved okra liquid. Continue cooking, stirring to break up any lumps, until the cou-cou is the consistency of loose porridge, about 6 minutes. Add the strained okra mixture and remaining salt, turn the heat to low, and cook, stirring frequently, until it’s as thick as mashed potatoes, 3–4 minutes. Stir in the butter, then scrape into the prepared bowls. Cover with a towel and set aside. Wash and dry the pot and return it to the stove.
Step 4
Make the flying fish: Generously season the fillets with salt and black pepper and arrange them skin-side down on a clean work surface. Thinly slice ½ bell pepper and ½ onion, then divide them among the fillets. Divide the thyme sprigs, scallions, the Scotch bonnet chile, 8 of the garlic cloves, and carrots among the fillets, then roll them up, securing each with a toothpick.
Step 5
Coarsely chop the remaining onion and bell pepper. To the pot, add the oil, curry powder, and the remaining garlic, onion, and thyme leaves and turn the heat to medium. Cook, stirring occasionally, until the onion softens, about 10 minutes. Stir in the tomatoes, the remaining bell pepper, and ½ cup of water and bring to a simmer. Partially cover and cook until the vegetables are softened and the liquid has reduced slightly, about 10 minutes. Add the fish seam-side down, cover, and simmer just until the flesh is opaque and flaky, 8–10 minutes.
Step 6
Meanwhile, run a knife or spatula around the edge of the bowls, then invert to unmold the cou-cou onto a platter. Top with the fish, followed by the gravy, and serve hot.
-
Make the cou-cou: In a small bowl, soak the cornmeal in 1½ cups of water for at least 15 minutes, or up to 1 hour.
-
To a large pot over medium heat, add the oil, okra, garlic, and onion and cook, stirring occasionally, until the vegetables have softened, 7–9 minutes. Stir in the thyme, 1 teaspoon of the salt, and 1 cup of water. Bring to a boil and cook, 2–3 minutes. Strain, reserving the solids and the liquid separately.
-
Grease two small bowls with butter. To the same pot over medium heat, add the cornmeal with its soaking liquid. Bring to a simmer, stirring frequently, then add the reserved okra liquid. Continue cooking, stirring to break up any lumps, until the cou-cou is the consistency of loose porridge, about 6 minutes. Add the strained okra mixture and remaining salt, turn the heat to low, and cook, stirring frequently, until it’s as thick as mashed potatoes, 3–4 minutes. Stir in the butter, then scrape into the prepared bowls. Cover with a towel and set aside. Wash and dry the pot and return it to the stove.
-
Make the flying fish: Generously season the fillets with salt and black pepper and arrange them skin-side down on a clean work surface. Thinly slice ½ bell pepper and ½ onion, then divide them among the fillets. Divide the thyme sprigs, scallions, the Scotch bonnet chile, 8 of the garlic cloves, and carrots among the fillets, then roll them up, securing each with a toothpick.
-
Coarsely chop the remaining onion and bell pepper. To the pot, add the oil, curry powder, and the remaining garlic, onion, and thyme leaves and turn the heat to medium. Cook, stirring occasionally, until the onion softens, about 10 minutes. Stir in the tomatoes, the remaining bell pepper, and ½ cup of water and bring to a simmer. Partially cover and cook until the vegetables are softened and the liquid has reduced slightly, about 10 minutes. Add the fish seam-side down, cover, and simmer just until the flesh is opaque and flaky, 8–10 minutes.
-
Meanwhile, run a knife or spatula around the edge of the bowls, then invert to unmold the cou-cou onto a platter. Top with the fish, followed by the gravy, and serve hot.
