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    Couche-Couche

    Source of Recipe

    From "Eula Mae's Cajun Kitchen" by Eula Mae Dore

    Recipe Introduction

    "Not to be confused with couscous, a staple of North African cuisine, this is a thick cereal-type dish that's a Cajun breakfast specialty. Some like it served with hot café au lait (coffee milk), while others like to drench the mixture with cane syrup. Still others like to top it with a fried egg sprinkled with salt and black pepper. You'll have to try all the ways yourself, then decide which one you like best, oui."

    List of Ingredients

    • 1 cup yellow cornmeal
    • ¾ cup water
    • 1 tsp salt
    • 1 Tbsp vegetable oil

    Recipe

    In a medium-size mixing bowl, combine the cornmeal, water, and salt. Stir well to mix.

    Heat the oil over medium heat in a heavy skillet, preferably cast iron, and fry the mixture while stirring continuously. The mixture will form a light crust as you cook.
    Scrape the bottom of the pot clean every time you stir and fold the crust over the mixture. It will be crumbly. Serve hot.

    Makes 4 to 6 servings.

 

 

 

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