(From Leona Martin Guirard’s St. Martinville, the Land of Evangeline, 1968)
Step into the heart of Cajun country with Couche-Couche, a humble yet comforting dish that has been a staple in Cajun homes for generations. From the pages of Leona Martin Guirard’s “St. Martinville, the Land of Evangeline” (1968), this simple cereal-like dish embodies the warmth and simplicity of Cajun cuisine. Whether enjoyed with warm milk or café au lait, Couche-Couche is a beloved comfort food that nourishes both body and soul.
Ingredients:
- 5 tablespoons cooking oil
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 cups milk
Directions:
- Preheat the Skillet: Begin by placing 4 tablespoons of cooking oil into a heavy iron skillet with a lid. Let the oil heat up over medium heat while you prepare the remaining ingredients.
- Mix Dry Ingredients: In a mixing bowl, combine the yellow cornmeal, salt, sugar, and baking powder, mixing well to ensure all ingredients are evenly distributed.
- Add Wet Ingredients: Pour the milk into the dry ingredients, and add the remaining tablespoon of cooking oil. Stir until a smooth batter forms. This will be the base for your Couche-Couche.
- Cook the Couche-Couche: Carefully pour the batter into the hot skillet with the heated oil. Lower the flame to medium heat and let the Couche-Couche cook.
- Stir and Scrape: Every 3 minutes, give the Couche-Couche a stir, making sure to scrape the bottom of the skillet each time. This will prevent it from sticking and ensure even cooking.
- Cook Covered: Cover the skillet tightly with the lid and continue cooking the Couche-Couche until it reaches the consistency of cornbread, approximately 20 minutes.
Couche-couche is a cereal eaten with warm milk or café au lait (coffee and milk). It is a humble dish found in most Cajun homes, and perfect when the family is large and the budget is limited.
