Couche Couche
Also called “Cosh Cosh”, this simple dish 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!
Mix cornmeal, salt, baking powder, and water, being sure that the mixture is not too dry. Add more water if necessary.
Place mixture into hot oil and cook in a cast iron or heavy pot. Let the mixture form a "crust" at the bottom of the pot.
Stir well and then lower the heat to simmer.
Cover and cook about 20 minutes, stirring frequently.
Serve with milk and/or syrup.
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