1. Cook codfish over medium high heat. Change water 3 times and re-boil each time to remove most of the salt. Cook about 1/2 hour. Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks.
2. Heat corn oil in a large skillet. Dice onion and green pepper. Stir. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Saute fish for 6 minutes. Drain excess oil.
3. Add tomato sauce, onion and green pepper to saucepan. Bring to a slow bowl and simmer for 5 minutes. Serve Frizz Fish over Cou-Cou, (if desired). Sprinkle with Barbados Oh Ho!
Cou-Cou (caribbean polenta)
Ingredients:
2 cups yellow cornmeal
1/2 pound fresh okra or 1 package frozen cut okra
1/4 teaspoon pepper
1/2 stick (1/4 cup) butter or margarine
1 teaspoon salt
3 cups water
Preparation method:
1. Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Boil. Add diced and whole okra. Boil okra for 5-8 minutes. Remove pan from heat. Save whole okra aside for garnish. Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
2. Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra in the pot. Use a wooden spoon to mix together. Return pot to stove over medium heat and continue to stir okra and cornmeal. Cook and stir about 15-20 minutes.
3. Insert wooden spoon into center of the cou-cou. If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done. Cou-cou should be firm when it's done. If the cou-cou is loose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out." When Cou-Cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra. Serve with sauce made of steamed codfish or Frizz Fish and cucumber salad.
Lemon Cheesecake
Ingredients:-
Base
1 cup biscuit crumbs
3 tablespoons melted butter
Filling
½ cup lemon juice
1 tablespoon grated lemon rind
2 tablespoons hot water
1 tablespoon gelatine
2 eggs, separated
½ cup castor sugar
¾ cup milk
250g cream cheese
½ cup cream, whipped
6-8 glace cherries
SERVES 8
To make the base, mix the biscuit and butter, press into the base of a greased 20cm springform pan, and refrigerate.
Beat the yolks and sugar. Heat the milk, pour over the sugar and yolks, and cook in the top of a double saucepan over water until mixture thickens, then cool the custard down.
Dissolve the gelatine in hot water, add lemon juice and rind. Combine the cream cheese, custard, sugar and gelatine mixture. Beat the egg whites until stiff, then fold them into the cheese mixture.
Pour into the base and refrigerate for 2 hours. Decorate with whipped cream and cherries and serve.
