Coushe-Coushe - cooking recipe

Ingredients

1 1/2 c. white or yellow cornmeal
1 1/2 Tbsp. oil
1 tsp. salt
1 c. water

Preparation

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