Cou Cou, or Kouka (1911); Calalou (1837)

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   This post is not related to "Cuckoo for Coco Puffs."

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CALALOU

   OED has 1756 and 1810 citations for "calalu" or "callaloo," but this
describes it as a soup and is a useful addition.


THE HISTORY AND PRESENT CONDITION OF ST. DOMINGO
by J. Brown
Philadelphia: WIlliam Marshall and Co.
1837
in two volumes

VOLUME TWO
Pg. 26:  In every town throughout the country there were numbers of old
negresses, his commeres or associate gossips, who entertained him during his rapid
journeys, and furnished him with calalou, or creole soup, which he ate alone
in his chamber.

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COU COU, OR KOUKA

   This is the earliest book that the NYPL has on Barbados cuisine.  It
appears that "cou cou" is "kouka."


WEST INDIAN AND OTHER RECIPES
by Mrs. H. Graham Yearwood
St. Michael, Barbados: Agricultural Reporter
1911

Pg. 8:  Cafuzelum.  (Mrs. J. Bovell.)
   Put into a saucepan a layer of sliced English potato or yam, which has
already been boiled, 1 layer of boiled and flaked salt fish, 2 layer of sliced
and fried tomatoes, and onions, sprinkle cayenne pepper, pour over 1/2 a
table-spoonful of melted butter, ditto of lard, ditto of sweet oil, 1 gill of milk,
let oil boil, turn out in dish and garnish with parsley.

Pg. 42:  Kiss Me Quick.
Pg. 43:  Maho Pudding.
Pg. 48:  Baltimore Toast.
Pg. 55:  Goat Hair.
   1 pint of raw liquor (sugar cane juice), the juice of one lime, 1 gill of
rum, grated nutmeg on the top.
Pg. 57:  Oliver Riley.
Pg. 58:  Pig Whistle.
Pg. 59:  Tewadiddle.
   1 pint of beer, 1 table-spoonful of brandy, 2 lumps of sugar put into a
tumbler and filled up with hot water; the rind of a lime soaked into it for a
minute or two and a little nutmeg on the top.
Pg. 70:  Trash pot.  (Breakfast dish--ed.)
Pg. 71:  Bathsheba Pancakes.
Pg. 72:  Conkeys.  (Mrs. Foderingham.)
   Beat 6 eggs lightly, and add to them 4 ozs. of sugar, 8 ozs. pumpkin,
which has been previously boiled and mashed, (Pg. 73--ed.) 10 ozs. butter, 1/2
pint milk, and 1 lb grated corn flour, mix well, flavour with nutmeg and put a
large spoonful of the mixture on pieces of quailed plaintain leaf, fold up
carefully and steam over boiling water for one hour or more.  Turn out of the
leaves and serve with melted butter poured over.

Pg. 78:  Japp Sauce.
Pg. 103:  Ackra....Conkies.
Pg. 105:  Jug Jug.

Pg. 108:  Kouka.
   Slice thin two or three okras, put them into a pint of rapidly boiling
water, have ready half-pint of Guinea or Indian corn flour, or cornmeal, mix it
smooth with half-pint of cold water, when the okras are soft throw to them a
level teaspoonful of salt, and then stir in your wet meal and boil until it is
stiff enough to turn out.  If done in a double boiler, it can be left without
further stirring until wanted.  Butter a bowl, throw the kouka into it, and
turn out on a dish.  Done in this way it is never lumpy, and so gives no trouble
to crush but the lumps.