Cou-Cou with Flying Fish

Cut the white fish, cornmeal, okra, and tomatoes into convenient pieces, and prepare the onion, garlic, and spices separately.

Heat oil in a heavy pot and sauté the onion until soft, then add the garlic and spices.

Add the cou-cou with flying fish base and fry so that it is coated with the aromatic base.

Add the tomatoes, stock, coconut milk, or other liquid from the recipe and bring to a gentle simmer.

Simmer covered until the main ingredients are tender and the sauce has thickened.

At the end, adjust the salt, acidity, and heat; serve hot with a traditional side dish.