Bajan Cou-Cou & Spicy Creole Tomato Gravy – Authentic Barbados Recipe

Silky okra-and-cornmeal cou-cou spooned with vibrant Bajan herb-and-tomato creole gravy.

Country of Origin
🇧🇧 Barbados (Caribbean, Americas)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Fine yellow cornmeal and sliced okra cou-cou, Sweet bell peppers, Plum tomatoes, Bajan green seasoning (marjoram, Thyme

Ingredients for Bajan Cou-Cou & Spicy Creole Tomato Gravy (4 Servings)

  • 1.25 lbs (or 2.5 cups) fine yellow cornmeal and sliced okra cou-cou, prepped into bite-sized pieces
  • 1.5 cups sweet bell peppers, washed and trimmed
  • 1 cup plum tomatoes
  • 1 medium onion and 3 cloves garlic, finely minced with Bajan green seasoning (marjoram
  • 1.5 tbsp traditional Barbados seasoning (thyme, scallions), garlic, scotch bonnet)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown fine yellow cornmeal and sliced okra cou-cou for 5 minutes.
  2. Add minced onion, garlic, Bajan green seasoning (marjoram, and thyme, scallions), garlic, scotch bonnet, stirring for 2 minutes until deeply aromatic.
  3. Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in plum tomatoes right before serving warm.

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