Cou-Cou Pois (Grenadian Cornmeal & Pigeon Pea Polenta with Herb Gravy) – Authentic Grenada Recipe
Savory Grenadian cornmeal and pigeon pea cake served with rich island tomato gravy.
- Country of Origin
- 🇬🇩 Grenada (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Yellow cornmeal, Tender pigeon peas, Okra and tomato-herb sauce, Thyme, Garlic
Ingredients for Cou-Cou Pois (Grenadian Cornmeal & Pigeon Pea Polenta with Herb Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow cornmeal, prepped into bite-sized pieces
- 1.5 cups tender pigeon peas, washed and trimmed
- 1 cup okra and tomato-herb sauce
- 1 medium onion and 3 cloves garlic, finely minced with thyme
- 1.5 tbsp traditional Grenada seasoning (garlic, coconut oil, chives)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown yellow cornmeal for 5 minutes.
- Add minced onion, garlic, thyme, and garlic, coconut oil, chives, stirring for 2 minutes until deeply aromatic.
- Add tender pigeon peas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in okra and tomato-herb sauce right before serving warm.