Couche Couche II (Cush Cush)
Ingredients
- 2 cups yellow cornmeal
- 2 tsp sugar (optional)
- 1 tsp salt
- 1 1/2 cups water
- 1 tsp baking powder
- 5 - 6 tbsp oil (canola preferred)
Step-by-Step Instructions
- Mix together all the dry ingredients (cornmeal, sugar, salt, and baking powder). Stir the water in gradually and mix well. It will look like very wet cornmeal and the cornmeal will stick together, reducing to half its size.
- Heat five of the six tablespoons of cooking oil into a heavy cast iron skillet on high heat until shimmering hot.
- Pour the whole cornmeal 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. Make sure to 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!
Common Problems and Solutions
Q: Why is my coush-coush clumping up and not getting fluffy?
A: Make sure you're crushing the clumps as they form during cooking and scraping the bottom of the skillet every time you stir. The constant stirring and breaking up of clumps is what creates the light, fluffy texture. Also ensure your heat isn't too high—medium heat after the initial pour is key.
Q: The cornmeal is sticking and burning to my skillet. What am I doing wrong?
A: Use a well-seasoned cast iron skillet and make sure the oil is hot before adding the cornmeal mixture. Scrape the bottom of the skillet thoroughly every time you stir (about every 3 minutes). If it's still sticking, you may need a bit more oil or to reduce the heat slightly.
Q: How do I know when the coush-coush is done?
A: It should be dry, light, and fluffy with a golden color—not wet or mushy. This typically takes 20-25 minutes of cooking with regular stirring. The texture should be similar to cooked grits but drier and more crumbly.
Tips and Techniques
The key to perfect coush-coush is constant attention and scraping the bottom of the skillet each time you stir. This prevents burning and helps develop that characteristic crispy-fluffy texture. Don’t rush it—the full 20-25 minutes of cooking time is needed to dry out the cornmeal properly.
Ingredient Substitutions
- canola oil: bacon grease or vegetable oil
- yellow cornmeal: white cornmeal
Equipment Needed
- Heavy cast iron skillet (10-12 inch)
- Wooden spoon or metal spatula for scraping
Historical Context
Coush-coush is believed to have African and Native American influences, adapted by the Acadians when they settled in Louisiana. It was originally a peasant breakfast dish made from simple pantry staples, and it remains a beloved comfort food in Cajun households today.
