Couche Couche II (Cush Cush)



  • 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 1

Mix together all the dry ingredients. 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.

Step 2

Heat five of the six tablespoons of cooking oil into a heavy iron skillet on high heat.

Step 3

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. 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!

Note: Some cooks lower the heat and cover the pot tightly while it's 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.

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