AFFILIATE_ID 101 DIRECTIONS Mix together all the dry ingredients. Stir in the water gradually and mix well. It will look like very wet cornmeal and the cornmeal will stick together being reduced to half its' size. Put five of the six tablespoons of cooking oil into a heavy iron skillet and heat the skillet to hot. Pour the whole mixture into the hot cooking oil, stirring almost immediately after pouring. Then add the last tablespoon of oil. Lower flame to medium and let cook. Keep stirring about every three minutes, being sure to scrape the bottom of the pot each time. Also, crush any clumps that may form. Cook approximately 20 to 25 minutes until the mixture is dry, light and fluffy. Usually eaten as a cereal with figs or sugar or coffee milk. Yum! Note: Some cooks lower the flame and do cover the pot tightly while it is cooking. The stirring however still has to be done. It is a matter of preference as to which way you want to cook this dish. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION yellow cornmeal DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION sugar (optional) DIRECTION MEASUREMENT tsp QUANTITY 2 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION water DIRECTION MEASUREMENT cup QUANTITY 1 1/2 DESCRIPTION baking powder DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION oil (canola preferred) DIRECTION MEASUREMENT tbsp QUANTITY 5 - 6 KEYWORDS NAME Couche Couche II (Cush Cush) NOTE NUTRITION PREP_TIMES AMOUNT 10 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 25 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102