List of Recipes

Wendy Rahamut’s Paprika-Dusted Coo-Coo Strips

For the story of this recipe, see my blog from December 8, 2010:
Caribbean Cooking with Class

Wendy Rahamut's Paprika-Dusted Coo-Coo Strips

3 cups yellow cornmeal

6 cups chicken broth or water

2 pimento peppers, seeded and finely chopped

2 cloves garlic, minced

salt and freshly ground pepper

½ cup grated Parmesan cheese

1 cup flour

2 tsp smoked paprika

oil for deep frying

spicy tomato salsa (for dipping)

The night before, make the coo-coo:
1. Boil water or broth in a large pot and add peppers, garlic, and salt and pepper.
2. Pour in the cornmeal, whisking vigorously to prevent lumping. Stir well and cook until the mixture becomes stiff and smooth and moves away from the sides of the pot. Stir in Parmesan.
3. Generously butter a shallow baking tray and spread mixdture smoothly on tray about 1" thick. Chill overnight, or until very thick.

When ready to serve:
1. Heat the oil in a wok or deep fryer.
2. Combine flour, paprika, and salt and pepper.
3. Cut polenta into 2" x 1" strips. Dust with flour mixture and fry until golden in hot oil.
4. Drain and serve immediately with spicy tomato salsa.

Serves 10.

If you'd like more of Wendy's Caribbean recipes, her cookbooks are available on

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