Cou Cou (national dish of Barbados)

[Bapopik at AOL.COM]

   "Cou cou" is the national dish of Barbados.  It's not in the OED.
   I'll do more "cou cou" work, but here are stories from this week's VILLAGE VOICE and TIMES OF LONDON, plus PRO QUEST.


  Yes, New York City has a restaurant serving this cuisine.  From this week's VILLAGE VOICE (www.villagevoice.com):

The national dish of cou cou with flying fish ($10) is so good I ate the whole thing. Two fillets of this fine-grained aeronaut come festively draped across the molded mass of cornmeal porridge known as cou cou. Though inspired etymologically by couscous, this Bajan delight more closely resembles Ghanaian fufu. Another West African element is the flecks of okra that provide lubrication and make the stodge slide down easy. The red-tinged gravy is dotted with thyme and celery in a way that suggests the creole cooking of Haiti and New Orleans. Ask for Cock's homemade scotch bonnet sauce, but apply sparingly—it's lethal.

Another specialty is puddin and souse. The latter is a fresh pickle...


(FACTIVA)
Whoah! They're going to Barbados.

By Ben Hoyle.
741 words
5 July 2003
The Times
11
English
(c) 2003 Times Newspapers Ltd.

THEY have done the Med from Egypt to Portugal via Tuscany and the South of France.

Now the Blairs are trying something more exotic, with their first family holiday in the Caribbean.
(...)
Steamed flying fish and cou-cou is the national dish.


(PRO QUEST HISTORICAL NEWSPAPERS)
  Flying Fish; JERRY PRISYON; New York Times (1857-Current file), New York, N.Y.; Jan 3, 1988; pg. XX21, 1 pgs:
   To the Editor:  With apologies to Regina Schrambling (Fare of the Country, Nov. 15), by far the best flying fish and cou-cou in Barbados is made by Ada Lewis in Carrington Village, St. Michael.