Confederate cush
| Alternative names | slosh, coosh, kush, cornmeal hash |
|---|---|
| Type | hash, hotcake or stew |
| Course | Main course / Side dish |
| Place of origin | United States |
| Region or state | Senegambians |
| Invented | c. 17th century |
| Cooking time | 10 minutes |
| Serving temperature | Warm |
| Main ingredients | salt pork, bacon, cornmeal mush, cubed beef |
| Ingredients generally used | grease, water, garlic |
| Variations | meatless |
Cush is a dish that became popular following the
Slave Trade
. It is also known as cornmeal hash.
Origin
The dish likely originated in the southern United States sometime shortly after the start of the American Civil War.[1] The name is likely derived from the Cajun dish couche-couche (fried cornmeal mush).[2]
Popularity
The dish became popular during the American Civil War among the
Confederate Army, due to the minimal amount of preparation needed to prepare it and the few ingredients required.[3][4]
Preparation
A Confederate soldier gave this recipe for cush: "We take some bacon & fry the grease out, then we cut some cold beef in small pieces and put it in the grease, then pour in water and stew it like mash. Then we crumble corn bread or biscuit in it and stew it again till all the water is out. Then we have real Confederate cush."[1]
Though it was usually served with the water cooked out, in the form of
corn pone went sour, it was often used in place of cornmeal.[6]
References
- ^ a b Akers, Merton T. (December 26, 1961). "Both Armies Spent Dismal, Cold Christmas In 1861". Lodi News-Sentinel. p. 4. Retrieved 26 September 2014.
- ^ Taggart, Chuck. "COUCHE COUCHE". Retrieved 19 April 2021.
- ISBN 978-0-8071-0475-0.
- ISBN 978-0-19-530796-2.
- ISBN 978-0-7864-6173-8.
- ^ Barry, Craig L. (April 2011). "Corn Pone & Jonnycake". Civil War News. Archived from the original on 6 February 2012. Retrieved 25 September 2014.