Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cornmeal
- 3 cups hot water
- salt and black pepper
- 4 oz butter
- about 20 ochroes
- 1 small onion chopped
- 2 cloves of garlic, chopped
- chopped green and red sweet peppers ( or seasoning peppers)
Directions
Cut up ochroes across in 1/2 inch pieces
Boil 3 cups salted water and add ochroes. Ochroes must be cooked until the seeds turn pink.
In the meantime sauté peppers, onion and garlic in a little oil or butter until soft. Add a little pepper and salt. When ochroes are finished cooking, add pepper-onion-garlic mixture.
Using a wooden spoon, stir cornmeal a little at a time into the boiling liquid with the ochroes, and quickly add the butter. Reduce heat and stir briskly. Correct seasoning adding more salt if necessary. Coo-Coo is finished when the wooden spoon remains standing upright in the centre. Put some butter into a bowl and put a pot spoon of the coo-coo and turn the bowl around until a ball is made. Repeat until all has been made into balls, serve garnished with parsley.
Category:Trinidadian Recipes
Category:Trinidadian Snacks