2 cups of yellow cornmeal
1/2 cup of wheat flour
1 tablespoon of active dry yeast
2 tablespoons of sugar
2 tablespoons of salt
1 1/2 cups of water
6 tablespoons of vegetable oil
2 cups of yellow cornmeal
1/2 cup of wheat flour
1 tablespoon of active dry yeast
2 tablespoons of sugar
2 tablespoons of salt
1 1/2 cups of water
6 tablespoons of vegetable oil
In a bowl, combine the fubá, flour, yeast, sugar, and salt
Mix well with a spoon until it's fully incorporated
Add the water and mix vigorously until you get a thick and sticky dough
Heat 4 tablespoons of vegetable oil in a non-stick skillet over medium heat
Add the cornmeal mixture and press it down with the back of a spoon
Fry the fubá for about 10 minutes or until it's golden brown and crispy on the bottom
Break it up into smaller pieces with a spatula, then redistribute them evenly
Reduce the heat to low, cover the skillet, and cook for an additional 15 minutes
Serve the coush-coush in individual warmed bowls and serve immediately as a side dish for coffee
Serves 4
Note: Traditionally, this dish is served with milk and sugar or honey.
