Cou-Cou and Flying Fish

Bring 500ml of water to a boil in a medium saucepan. Add the sliced okra and boil for ten minutes until very soft and the liquid becomes thick and slimy. This okra slime is essential — it gives the cou-cou its characteristic smooth texture.

In a slow stream, gradually whisk the cornmeal into the remaining 500ml of cold water in a separate bowl to create a smooth slurry. This pre-mixing step prevents lumps from forming when the cornmeal meets the hot liquid.

Pour the cornmeal slurry into the pot of boiled okra, stirring vigorously and continuously with a wooden spoon or traditional cou-cou stick. Cook over medium-low heat, stirring nonstop, for fifteen to twenty minutes until very thick and smooth.

Add the butter and a pinch of salt, stirring until the butter melts through. The cou-cou should pull cleanly away from the sides of the pot. Scoop it into a buttered bowl, shape it into a smooth dome, and invert onto a plate.

Season the fish fillets with lime juice, salt, pepper, and fresh thyme leaves. Let them marinate for ten minutes. Meanwhile, heat the oil in a wide skillet and saute the onion and garlic until softened and fragrant.

Add the chopped tomatoes and whole Scotch bonnet pepper to the skillet. Cook for five minutes until the tomatoes break down into a sauce. Nestle the seasoned fish fillets into the sauce, cover, and steam for twelve to fifteen minutes.

Carefully remove the Scotch bonnet before it bursts. Place the dome of cou-cou on each plate, lay a fish fillet alongside, and spoon the tomato-onion sauce generously over and around. Garnish with fresh thyme sprigs.