Saturday in the Kitchen: Cajun Couche Couche
Cajun Couche Couche
2 cups yellow cornmeal
1 tsp salt
2 tbsp cooking oil
1 tsp baking powder
1 cup water approximately (maybe a little more)
Mix cornmeal, salt, baking powder, and water…being sure that the mixture is not too dry. The consistency is like wet sand. Heat the oil in a cast iron pot or heavy pot. Spread mixture into hot oil and cook. 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. This should serve about 4.
P.S. I prefer to cook it a little longer than the 20 minutes or so. One of my most vivid memories of breakfast at Mamom Otto’s, my paternal grandmother’s, home entails my sister always getting her bowl of Couche Couche served up first. She loved the cake-like consistency. Me, I was very happy to watch her eat breakfast first, because that meant mine would be ready soon. Only after there were plenty of chunks of dark specks would my bowl be filled with yummy goodness. Mamom would fill the bowls with Couche Couche, add a little milk and finish off with some hot Luzianne coffee. I never put sugar in mine. Some people enjoy it with syrup, but I don’t.