Talk:Mush (cornmeal)

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Move?
? Template deactivated by GrooveDog (talk) 16:45, 26 July 2009 (UTC)

Coosh → ? &mdash; I recently moved Mush (maize) to Coosh as requested by User:Emerson7. Afterwards, User:Badmachine told me that a google search (in the USA) returned 5 results for 'coosh' and that there is not a listing at http://m-w.com or Wiktionary, and asked me if 'coosh' is a regional term. I am in England and I am not familiar with USA maize cookery. Please what is the general standard word for this cookery item? Anthony Appleyard (talk) 08:43, 18 July 2009 (UTC)


 * wow i guess i wasnt paying close enough attention. a google search in the usa returns 485,000 results. the first five are displayed before google inserts a suggestion for coshh. it didnt used to do that, but it is my own fault for not paying close enough attention. i thought maybe coosh is a regional term like elevator/lift, hood/bonnet or acetaminophen/paracetamol, but user:emerson7 has added a source that states coosh is a dish made by confederate soldiers. (edited) badmachine (talk) 01:40, 19 July 2009 (UTC)
 * also worth consideration is that it is sometimes spelt kush and is therefore buried in searches for marijuana. --emerson7 16:37, 19 July 2009 (UTC)


 * I've never heard of "coosh", and American is my native tongue. I may speak the same regional dialect as Joel Barlow, so I'll check DARE when I get back from vacation. Septentrionalis PMAnderson 19:04, 19 July 2009 (UTC)
 * DARE lists (as "cush", derived from couscous) and gives several definitions (sweetened, fried in bacon fat,...). Mush would probebly be better,as a generally comprehensible word, unless we are going to subdivide, and we are not a cookery book. Septentrionalis PMAnderson 19:47, 20 July 2009 (UTC)


 * im from murka too and havent heard of coosh except for this article. there are less google results for coosh as food than for the headphones. this must be a regional thing, but even google.co.uk seems to list the headphones first. the article used to be called mush (maize) until recently. it seems that the article was appropriately named, and now has a more obscure title. badmachine (talk) 10:59, 25 August 2009 (UTC)


 * Try this search http://www.google.co.uk/search?hl=en&q=coosh+-coshh&btnG=Google+Search&meta=&aq=f&oq= to exclude "coshh". Anthony Appleyard (talk) 05:21, 20 July 2009 (UTC)


 * Never heard of it, though I eat it often. I call it "cornmeal mush" or "polenta" (if Italian style).  I also know tamale and atole and mofongo.  (Wikipedia says mofongo is made with plantain, but in my experience cornmeal often is used.)  Source it and add it to the relevant article(s) as an alternate vernacular name.  --Una Smith (talk) 05:07, 23 July 2009 (UTC)


 * i think the references and recipes in the article are sufficient enough to establish the origins and differences between the dishes of various cuisines. --emerson7 22:29, 29 July 2009 (UTC)


 * What evidence is there that "coosh" is even a common name for this food? E.g., M-W dictionary does not even have an entry word for "coosh":  http://www.merriam-webster.com/dictionary/coosh  but here's the one for "mush":  http://www.merriam-webster.com/dictionary/mush  The Google search link listed above returns pages of hits for headphones, but nothing on porridge outside of the Wikipedia page.  I am starting to think this is a hoax.  Please do not change the name back to "coosh" unless you can provide multiple verifiable references that this name is in common use.  Dr.frog (talk) 16:03, 25 August 2009 (UTC)

move to Mush (food)
There are other kinds of mush than cornmeal -- maybe move to Mush (food) ? valereee (talk) 09:27, 27 July 2015 (UTC)

Move and consolidate lists of similar foods from other articles
Basically the same dish is eaten all over the world. There are separate articles describing local traditions. In some of these articles one attempts to list all the similar dishes found elsewhere. I think one should consolidate such lists in one place, and I think this article is the best for it. Then one can point to this place in all those articles.

In particular, there was a section in Polenta called "Similarity with other foods". It was recently removed. There are still such sections in Mămăligă and Ugali. Here are the excerpts:

--- From Mămăligă

Mămăliga is similar to the Italian polenta.

Cornmeal mush is its analogue common in some regions of the United States.

Its analogue in Serbia and Bulgaria is called kachamak (качамак/kačamak), (качамак) and is served mainly with white brine cheese or fried pieces of pork fat with parts of the skin.

In Bosnia and Herzegovina, Croatia (also polenta or palenta), Serbia (also kačamak) and in Montenegro the dish is mainly called pura. In Macedonia it is called bakrdan and in Slovenia polenta. In Hungary it is called puliszka.

In Turkey a similar dish, called kuymak or muhlama is among the typical dishes of the Black Sea Region, although now popular in all the greater cities where there are many regional restaurants.

Known by different names in local languages (абысҭа abysta, мамрыс mamrys, გომი gomi, журан-худар juran-hudar, Nogai: мамырза mamyrza, дзыкка dzykka or сера sera), it is also widespread in Caucasian cuisines.

There is also a distinct similarity to Cou-cou (as it is known in the Barbados), or Fungi (as it is known in the Antigua and Barbuda, and other Leeward Islands in the Caribbean Sea).

--- From Polenta

Europe
In Europe, similar dishes are:
 * In Albania, it is called harapash or kaçamak, but also barbalush or mëmëligë, depending on the region.
 * In southern Austria, polenta is also eaten for breakfast (sweet polenta); the polenta pieces are either dipped in café au lait or served in a bowl with the café au lait poured on top of it.
 * In Bosnia and Herzegovina, it is called pura and less frequently polenta.
 * In Bulgaria, the dish is called kachamak (качамак).
 * The Corsican variety is called pulinta, and it is made with sweet chestnut flour rather than cornmeal.
 * In Croatia, polenta is common on the Adriatic coast, where it is known as palenta or pura, and in the northern parts of Croatia, where it is known as žganci. On the Adriatic Croatian coast, polenta is often served with fish or frog stew (brujet, brudet). In the north-west, polenta with milk is traditionally eaten for breakfast. Buckwheat polenta (heljdini žganci) is also traditionally eaten in the north-west and there is also a dish called "white polenta" (bijeli žganci) which is actually made of potato and wheat flour. Buckwheat polenta and "white polenta" are often eaten with fried onions, sometimes with added lard and pork rinds.
 * In Georgia, the dish is called Ghomi (ღომი).
 * In Hungary, it is known as puliszka and is usually made of coarse cornmeal. Traditionally, it is prepared with either sweetened milk (zsámiska) or goat's milk cottage cheese, bacon or mushrooms.
 * In Macedonia, it is called palenta or kačamak (качамак).
 * In Montenegro, polenta is known as palenta on the Adriatic coast and as kačamak (качамак) in the northern parts of the country, where it is usually prepared with cheese.
 * In Portugal, it is known as papas de milho, pirão or xerém and a similar dish on Madeira when fried, it is known as Milho Frito.
 * The Romanian and Moldovan variety is called mămăligă; this word is also borrowed into the Russian (мамалыга, but also known as simply maize porridge, кукурузная каша).
 * In Serbia, it is called kačamak (качамак) or palenta.
 * In Slovakia, in the eastern part of the country it is known as kukuričanka, in other parts as kukuričná kaša. In both cases it means maize purée.
 * In Slovenia, it is also known as polenta. Polenta used to be eaten mainly in the Slovenian Littoral, while in central and eastern Slovenia, it was replaced by the buckwheat žganci, then almost unknown in the western part of the country.
 * In Turkey, kuymak or muhlama is common, especially in the Black Sea Region. While kuymak/muhlama is made with cornmeal, cheese and butter, a coarse, almost bulgur size version of broken (or ground) dried maize is used to prepare "çakıldak", a kind of dolma or sarma made with kale leaves, especially in the central-eastern Black Sea Region provinces of Samsun, Ordu and around.

North and South America
Polenta is sometimes eaten with maple syrup. A common dish in the cuisine of the Southern United States is grits, with the difference that grits are usually made from cooked, coarsely ground, alkali-treated (nixtamalized) kernels (ground hominy).

Polenta is similar to boiled maize dishes of Mexico, where both maize and hominy originate.

The Brazilian variety is also known as angu. Originally made by Native Americans, it is a kind of polenta without salt or any kind of oil. Nowadays "Italian" polenta is much more common at Brazilian tables, especially in the southern and southeastern regions (which have high numbers of Italian immigrants), although some people still call it angu.

Polenta is also a very traditional meal in Venezuela, Uruguay, Chile, and Argentina, where many Italians emigrated in the 19th and 20th centuries.

A dessert dish called majarete made from grated corn or cornmeal, milk, and sugar is popular in Puerto Rico, Cuba and the Dominican Republic. A boiled cornmeal dish known as funche has been eaten in the Caribbean before the arrival of the Europeans. Boiled cornmeal was also used in making tamales and guanimes.

Caribbean
In the Caribbean, similar dishes are:
 * coo-coo (Trinidad and Tobago)
 * cou-cou (Barbados)
 * funchi (Curaçao, St. Maarten and Aruba)
 * fungi (Antigua and Barbuda and other Leeward Islands)
 * funjie (Virgin Islands)
 * funche (Puerto Rico)
 * mayi moulin (Haiti)
 * turn cornmeal/dokunoo (Jamaica)

Africa
In Africa, similar dishes are:
 * In Egypt - asa
 * In Somalia - soor
 * In Mauritius - polenta is commonly used to make poudine maïs.
 * In South Africa, cornmeal mush is a staple food called mealie pap; elsewhere in southern Africa it is called phutu (pap) or is'tshwala. It is similar to polenta, but most often is not as dense.
 * In Zimbabwe - sadza
 * In Botswana - phaletshe
 * In Zambia - nshima
 * In Namibia - pap
 * In northern Angola, it is known as funge, an is the probable source of names for the dish in a number of Caribbean countries, destination of slaves from Angola and elsewhere along the West Coast.
 * In Kenya and Tanzania, a similar dish called ugali or sima is named from the Swahili.
 * In Uganda: Posho
 * In West and Central Africa, fufu, a starch-based food, may also be made from maize meal.
 * In Nigeria, it is called tuwo. It can be made from rice, maize, sorghum (guinea corn), teff, or wheat.
 * In South Sudan - aseeda. it can be make from corn flour or milled corn.

Asia
In India, particularly in Maharashtra it is called Makyacha Kees. Also in Rajasthan, it is called kheech, served hot with ghee during winter months. All leftovers are sun dried into papadums called kheechla.

--- From Ugali

The word ugali is a Bantu language term derived from Swahili, spoken in Kenya, Uganda and Tanzania. In parts of the latter country, the dish also goes by the informal, "street" name of nguna.

In Kenya, ugali is also known as kimnyet in Kalenjin, ngima in Kikuyu, kuon in Luo, Obusuma in the Nyole dialect of the Luhya tribe, nkima in the meru language and obokima in the Kisii language (Ekegusii). In Uganda, ugali has several regional names, including ''posho'.

In Rwanda and Burundi, the dish is called ubugali, while in eastern parts of the Democratic Republic of the Congo it is referred to as bugali.

--Off-shell (talk) 21:00, 27 July 2015 (UTC)


 * support move and consolidate valereee (talk) 21:48, 27 July 2015 (UTC)


 * I think you should move/consolidate -- no one has opposed this, so I think you should feel free to implement! valereee (talk) 19:50, 22 February 2016 (UTC)

Overlap between Polenta, Mămăligă, Kačamak, Žganci, Mush (cornmeal)
See Talk:Polenta for discussion relevant to this article. Un assiolo (talk) 18:48, 25 June 2024 (UTC)