Recipes
Crispy Cou Cou Bites
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Jamaican Jerk
Discover The Recipe
Jamaica, a land of warmth and flavor, where the sea meets the sun-drenched shores, boasts a cuisine that's nothing short of a tropical symphony. It's the kind of place where a typical meal is a harmony of coconut-infused rice and beans, sautéed veggies, and meats and fish stewed to perfection with a melody of fresh herbs and spices. This vibrant island has given birth to culinary legends like jerk pork, jerk chicken, and the beloved ackee and saltfish. Enter our culinary team, taking inspiration from the heart of Jamaican kitchens to bring you a crowd-pleasing vegan appetizer, Crispy Cou Cou Bites. Now, let me introduce you to Cou Cou, pronounced “coo-coo”, a classic Jamaican side dish that's akin to creamy polenta or silky mashed potatoes, but with that distinct Caribbean twist from a medley of spices.
Here's where it gets interesting—our Jamaican Jerk blend, the secret sauce behind countless Jamaican culinary triumphs, takes center stage. Jerk seasoning, typically known for its fiery scotch bonnet peppers, has been thoughtfully tweaked to allow for your preferred level of heat. What's left is an alluring blend of allspice, thyme, cinnamon, nutmeg, and ginger, creating an intense, smoky flavor that transforms Cou Cou into crispy, creamy bites of heaven. And it doesn't stop there. We've ingeniously woven these spices into a zesty tomato dipping sauce, giving it that signature Jamaican kick. Pair these delectable Crispy Cou Cou Bites with our Jamaican Jerk Cauliflower recipe, and you've got yourself the perfect breezy Caribbean dinner party menu.
Ingredients
Cou Cou
2 cups water
1 cup okra, washed and cut into bite sized pieces (frozen is ok)
1 cup corn meal or polenta
1 cup cold water (+ more as needed)
1/2 tsp salt (+more to taste)
1 1/2 tsp olive oil
2 tsp Piquant Post Jamaican Jerk
Spicy Tomato Sauce
1 Tbsp olive oil
1 inch ginger, peeled and grated
2 garlic cloves
2 scallions
14 oz puréed tomato
1 Tbsp molasses (optional)
1 Tbsp Piquant Post Jamaican Jerk
1 habanero pepper, seeded and chopped fine
Salt and pepper to taste
Juice of 1 lime
Garnish: cilantro, lime, chopped scallions
Notes
A squeeze of fresh lime juice over the cou cou bites before serving adds a refreshing citrus kick.
For extra crispiness, you can double-fry the cou cou bites. After the initial frying, remove them, let them cool slightly, and then fry them again until they are golden brown.
Before frying, try coating the cou cou bites in a light batter made from flour or cornstarch and water. This creates a crispy outer layer when fried. For a gluten-free version, use cornstarch.
Instructions
Bring the water to a boil in a medium sauce pan and add the okra. Simmer for 10 minutes.
Whisk together the corn meal and cold water. Add to the pot with the cooked okra and hot water. Add the salt, olive oil and Piquant Post Jamaican Jerk. Stir well. Cook over low heat for 25 minutes stirring frequently to prevent clumping. Pour into a rectangular or square cake pan and allow to cool.
While the cou cou is cooking, make the spicy tomato sauce. Heat the olive oil in a skillet and add the ginger, garlic and scallions. Sauté for 2-3 minutes, then add the tomato, molasses, Piquant Post Jamaican Jerk, habanero and salt and pepper. Cook for 5 minutes and then stir in the juice of 1 lime. Remove from the heat and allow to cool.
After the cou cou is cooled cut into 1 inch squares. Heat more oil in a skillet and place the squares into the pan. Cook until golden brown and crispy. Serve immediately with the Spicy tomato sauce!
Alternatives & Substitutions
Substitute okra with other vegetables like spinach or kale for a similar texture and added nutrients.
If you want a healthier alternative to frying, you can bake the cou cou bites. Lightly brush them with oil and bake in a preheated oven at 400°F (200°C) until they are crispy and golden brown, flipping them halfway through.
Looking for more great Jamaican Jerk recipes? Try our Oven-baked Jerk Pork with Festival Dumplings, Jerk Cauliflower Wings, our Jamaican Jerk Shrimp, or our Jerk Salmon Burgers!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Crispy Cou Cou Bites
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Jamaican Jerk
Ingredients
Cou Cou
2 cups water
1 cup okra, washed and cut into bite sized pieces (frozen is ok)
1 cup corn meal or polenta
1 cup cold water (+ more as needed)
1/2 tsp salt (+more to taste)
1 1/2 tsp olive oil
2 tsp Piquant Post Jamaican Jerk
Spicy Tomato Sauce
1 Tbsp olive oil
1 inch ginger, peeled and grated
2 garlic cloves
2 scallions
14 oz puréed tomato
1 Tbsp molasses (optional)
1 Tbsp Piquant Post Jamaican Jerk
1 habanero pepper, seeded and chopped fine
Salt and pepper to taste
Juice of 1 lime
Garnish: cilantro, lime, chopped scallions
Instructions
Bring the water to a boil in a medium sauce pan and add the okra. Simmer for 10 minutes.
Whisk together the corn meal and cold water. Add to the pot with the cooked okra and hot water. Add the salt, olive oil and Piquant Post Jamaican Jerk. Stir well. Cook over low heat for 25 minutes stirring frequently to prevent clumping. Pour into a rectangular or square cake pan and allow to cool.
While the cou cou is cooking, make the spicy tomato sauce. Heat the olive oil in a skillet and add the ginger, garlic and scallions. Sauté for 2-3 minutes, then add the tomato, molasses, Piquant Post Jamaican Jerk, habanero and salt and pepper. Cook for 5 minutes and then stir in the juice of 1 lime. Remove from the heat and allow to cool.
After the cou cou is cooled cut into 1 inch squares. Heat more oil in a skillet and place the squares into the pan. Cook until golden brown and crispy. Serve immediately with the Spicy tomato sauce!
Notes
A squeeze of fresh lime juice over the cou cou bites before serving adds a refreshing citrus kick.
For extra crispiness, you can double-fry the cou cou bites. After the initial frying, remove them, let them cool slightly, and then fry them again until they are golden brown.
Before frying, try coating the cou cou bites in a light batter made from flour or cornstarch and water. This creates a crispy outer layer when fried. For a gluten-free version, use cornstarch.
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