Coushe-Coushe

1. 1

   Heat oil in black Dutch oven.

2. 2

   Mix cornmeal, salt and water until well mixed and pour into heated oil.

3. 3

   Cover and cook on high heat for about 5 minutes until a crust begins to form.

4. 4

   Stir very well.

5. 5

   Lower heat to medium-high, keeping covered.

6. 6

   Stir often, breaking up and mashing lumps.

7. 7

   Cook for about 15 minutes more. This makes lumpy coushe-coushe.

8. 8

   If you prefer it finer, continue cooking and stirring until lumps break up.

9. 9

   Soak for 15 minutes in milk before eating.

No additional tips available.