Coushe-Coushe

Directions

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.