How does that Poush Poush thing go again?

Sorry If i sound stupid for asking, but my mind has just gone blank on it.:dis:

 

Hot boudin. Cold cus cus(spelling). Come on tigers push push push(or poush)

 

What exactly is cus cus anyway?

 

Couche-couche is a simple breakfast made by searing cornmeal in a black iron skillet. It is then put in a bowl, and served by pouring cold milk over it (cold couche-couche). You also typically add cane syrup to the mixture, as it is pretty bland.

I happened to be at the zydeco breakfast at Cafe des Amis in Breaux Bridge this weekend, and read a description. By the way, this is a great place to bring out of towners on Saturday mornings, and is a great place to start your pre-game warmup (they open around 7:30 and the band starts about 9:00).

 

Thanks, I have always wondered what "couche-couche" was. Does anyone actually eat it anymore?

 

another version of cous-cous

cous-cous A pasta of North African origin made of crushed and steamed semolina.

Arrived in US with early african immigrants. People still eat it but usually not plain...usually in a salad or casserole.

 

Re: another version of cous-cous

That is not the same Louisiana cous cous is. Completely different.

sort of like the Boudin I ate in St Barts, instead of rice, they used some sort of wheat filler...TERRIBLE, even the blood boudin was terrrible down there

 

OleSkule is right...here is the real deal...

Ingredients
2 cups yellow cornmeal 2 tsp sugar (optional)
1 tsp salt 1 1/2 cup water
1 tsp baking powder 5 - 6 tbsp oil (canola preferred)


Directions
Mix together all the dry ingredients.

Stir in the water gradually and mix well. It will look like very wet cornmeal and the cornmeal will stick together being reduced to half its' size.

Put five of the six tablespoons of cooking oil into a heavy iron
skillet and heat the skillet to hot.

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. Also, 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 do cover tightly the pot while it is 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.

 

cous cous = yum yum

 

Cous Cous

I grew up eating cous cous, it's pretty good. Try warm conbread milk and a little sugar or steens. Don't knock it til you've tried it.