• Boil sweet potato in salted water until cooked, set aside

Gravy

• In pan, sauté onions, peppers, tomatoes, scotch bonnet and herbs on medium heat until softened
• Add bajan seasoning (if using) and mix well
• Add can of tuna (or whatever meat you're using), season with spices and mix until well incorporated. Add ketchup and stir
• Using boiled water (or reserved water from cooking sweet potato) top up pan and bring to boil on high heat.
• Place gravy to the back of the stove, on a medium high heat, to let simmer and reduce down

Cou-Cou

• Add okras, salt and water to pot and bring to boil
• When okras boil, turn down heat to insure water doesn't boil over, and let simmer for 5 minutes
• Strain okras into bowl, reserving all water
• Set pot off stove and add half the water from okras back to pot, mixi in cornmeal with cou-cou stick and pressing to the side of pot until ball forms. Add more water if needed for ball to form.
• Return pot onto stove on a low heat, pouring a small amount of the liquid to stop from burning
• When bubbles form in pot, incorporate liquid into the ball of cornmeal, making sure to form back into ball
• Add half the okras and incorporate
• Pour water onto ball and leave until more bubbles form on the bottom
• Repeat steps until all the okras are incorporated and cou-cou is cooked
• If okra water remains in bowl, transfer to other jug but do not throw away
• Scoop out amount of cou-cou you want into bowl and shake, making sure it hits side of bowl. Flip to get a more perfect round shape
• Serve by making a small indent into the top of your cou-cou ball, and add your sweet potato and gravy
• Enjoy!