Coo Coo

Method

Heat the butter in a large pot and sauté the diced onion until softened, about 3 minutes. Add the chopped okra and cook for 5 minutes, stirring occasionally, until the okra begins to break down and release its binding properties. Gradually pour in the vegetable stock whilst stirring constantly to avoid lumps forming. Slowly whisk in the cornmeal in a steady stream, continuing to stir to prevent clumping, then season with salt, pepper and thyme. Reduce the heat to low and cook for 15-20 minutes, stirring frequently, until the mixture thickens into a creamy, porridge-like consistency. The coo coo should pull away from the sides of the pot when ready. Serve hot as an accompaniment to curries or stewed meats.