Cush Cush or Couche Couche

4 servings Prep: 5 m Cook: 25 m Total: 30 m Beginner
4.8/5 (4)
Cush Cush or Couche Couche
Also called “Cosh Cosh” (pronounced ‘koosh-koosh’), this cooked cornmeal dish similar to textured porridge was once the everyday “supper” for Cajuns. Served with milk, figs or cane syrup and even (one of my favorites) chopped pork cracklings. It was satisfying and filling. My favorite was eating it with coffee added to my milk and lots of sugar! Repriser cela est bon!

Ingredients

4 servings
  • 2 cups yellow cornmeal
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 1 tsp baking powder
  • 1 cup water

Step-by-Step Instructions

  1. Mix cornmeal, salt, baking powder, and water, being sure that the mixture is not too dry. Add more water if necessary.
  2. Heat oil in a cast iron or heavy pot over medium-high heat until hot.
  3. Place mixture into hot oil. Let the mixture form a “crust” at the bottom of the pot, about 3-5 minutes without stirring.
  4. Stir well to break up the crust, then lower the heat to simmer.
  5. Cover and cook about 20 minutes, stirring frequently to prevent sticking.
  6. Serve hot with milk and/or cane syrup, fig preserves, or cracklings.

Common Problems and Solutions

Q: Why is my couche-couche mushy instead of having texture?

A: You need to let the crust form on the bottom before stirring. Don't rush this step - give it a good 3-5 minutes without stirring so the cornmeal can develop that characteristic crispy bottom that gets mixed through.

Q: Can I make this without the crust-forming step?

A: You can, but it won't be traditional couche-couche - it'll just be cornmeal porridge. The crust formation and stirring is what gives this dish its unique texture and slightly nutty flavor.

Tips and Techniques

The key to good couche-couche is patience during the crust-forming stage. Use a cast iron skillet for best results - it distributes heat evenly and helps develop that perfect golden crust. Some families add a pinch of sugar to the batter for a slightly sweeter version.

Ingredient Substitutions

  • yellow cornmeal: white cornmeal
  • cooking oil: bacon grease or butter
  • cane syrup: maple syrup or sorghum molasses

Equipment Needed

  • cast iron skillet or heavy-bottomed pot
  • wooden spoon for stirring

Historical Context

Couche-couche (also spelled coush-coush or cush-cush) is one of the most traditional Cajun breakfast dishes, brought by the Acadians and adapted with local ingredients. It was a staple during lean times because cornmeal, salt, and oil were always on hand, and it could be stretched to feed large families.