Coushe-Coushe

Instructions

1. Heat oil in black Dutch oven.
2. Mix cornmeal, salt and water until well mixed and pour into heated oil.
3. Cover and cook on high heat for about 5 minutes until a crust begins to form.
4. Stir very well.
5. Lower heat to medium-high, keeping covered.
6. Stir often, breaking up and mashing lumps.
7. Cook for about 15 minutes more. This makes lumpy coushe-coushe.
8. If you prefer it finer, continue cooking and stirring until lumps break up.
9. Soak for 15 minutes in milk before eating.