Mixed Vegetable Coo-Coo with Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 2 cups tomatoes canned crushed undrained
• 2 cups whole-kernel corn frozen thawed
• 2 cups cornmeal 
• 1 teaspoon brown sugar dark
• 1 large garlic clove minced
• 0.1 teaspoon ground allspice 
• 0.3 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 cup cut okra frozen thawed
• 0.5 cup onion chopped
• 0.8 teaspoon oregano dried
• 0.5 cup bell pepper red chopped
• 0.3 cup vegetable broth organic (such as Swanson Certified )
• 7 cups water 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. To prepare sauce, heat a small saucepan over medium heat. Coat pan with cooking spray.
2. Add onion and next 5 ingredients (through garlic) to pan; cook 5 minutes, stirring occasionally. Stir in broth, sugar, allspice, and tomatoes. Partially cover, reduce heat, and simmer 20 minutes, stirring occasionally.
3. To prepare coo-coo, place cornmeal and 1 teaspoon salt in a large saucepan. Gradually add 7 cups water, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium, and cook 15 minutes, stirring frequently.
4. Add corn and okra; cook 2 minutes or until thoroughly heated, stirring constantly.
5. Remove from heat.
6. Place butter in a small skillet over medium heat; cook 2 minutes or until browned.
7. Add butter to coo-coo; stir well.
8. Serve sauce over coo-coo.