Cou-cou and flying fish

Cou-cou and flying fish is a balanced Caribbean meal because it has lean fish for protein, okra for fiber, and cornmeal for energy. Nutrition may change depending on the type of fish, butter, salt, and cooking method used. Cou-cou and flying fish comes from Barbados, where it is known as the national dish. The meal is part of traditional Bajan cooking and shows the island’s mix of West African, Caribbean, and colonial food history. Cou-cou is made with cornmeal and okra. This style of cooking has roots in West African food traditions, where thick grain dishes were often served with vegetables, stews, or fish. In Barbados, cornmeal and okra became common ingredients, and cou-cou became a filling side dish for families. Flying fish was very important in Barbados because it was once plentiful in the waters around the island. Fishermen caught flying fish often, and it became a daily food for many Bajan families. The fish is usually seasoned with lime, garlic, thyme, onion, tomato, sweet pepper, salt, and pepper, then steamed, pan-cooked, or fried. How It Got Its Name The name comes from the two main parts of the dish: “Cou-cou” means the smooth cornmeal-and-okra dish. “Flying fish” is the fish served with it. Together, cou-cou and flying fish became the name of the full meal. It is loved because it represents Barbados’ land, sea, culture, and history all on one plate.