Cou-cou and Jack Mackerel sauce

To make the cou-cou

 1- Mix the cornmeal in a bowl with 600ml water to make a smooth paste.

2 -Boil the okras in 720ml of water until soft (2–3 minutes), the saucepan should be only half-covered to prevent the okra boiling over. Strain the cooked okras, reserving the okra water in a separate bowl.

3- Return the saucepan to the low heat. Add a small amount of the okra water and all the cornmeal mixture and stir. Gradually add the rest of the okra water to the cornmeal mixture, a little at a time, stirring constantly. Stirring the cou-cou (as we say here) takes about 10–15 minutes - it's done slowly and gradually to prevent lumps forming.

 4- After adding the last of the okra water, stir the cooked okras into the cou-cou and cook a few minutes more. Stir just enough to blend the okra into cornmeal. The cou-cou is ready when it breaks away from the sides of the saucepan.

To make the Jack Mackerel sauce

 1- Spray a saucepan with the no-stick cooking spray and add all the ingredients except the mackerel, water and lime juice. Cook on a low heat until just tender, about 3–5 minutes, stirring occasionally.

 2- Add the mackerel, water and lime juice and simmer for 2–3 minutes. Serve with the cou-cou.