Barbados Cou-Cou Preparation Time: 5 minutes | Cooking Time: 35 minutes Traditional cou-cou is made with cornmeal. We have substituted the more readily available polenta, made from ground maize, which gives the same result. 400g okra, trimmed, sliced thickly 1 teaspoon salt 3 cups cold water 3/4 cup coconut milk 1 1/2 cups polenta 30g butter 1/2 teaspoon freshly ground black pepper

Place okra in large saucepan with salt and the water. Bring to a boil, reduce heat; simmer, uncovered, about 10 minutes. Drain okra; reserve cooking liquid.

Pour coconut milk and about 1/2 cup of the reserved cooking liquid into large saucepan; bring to a boil. Add okra, then gradually add polenta, beating vigorously. If necessary, add more reserved cooking liquid to keep the polenta moist but not runny; cook, uncovered, stirring constantly so that polenta doesn't stick to bottom of pan, 5 minutes. Cover; cook 10 minutes, stirring occasionally.

To serve, spread cou-cou with butter; sprinkle with pepper.

SERVES 4