
Barbados
Cou-Cou
Cornmeal cooked with sliced okra and okra water, beaten hard with a wooden cou-cou stick until glossy and smooth, then shaped in a buttered bowl.
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Barbados
Cornmeal cooked with sliced okra and okra water, beaten hard with a wooden cou-cou stick until glossy and smooth, then shaped in a buttered bowl.

Barbados
Guinea corn and pigeon peas cooked down with salt meat and herbs into a thick green-brown mash, made only at Christmas and traced to Scottish settlers' haggis.