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n. New Orleans
1. A dish made from fried or boiled cornmeal or crumbled cornbread, typically served sweetened with syrup or in milk.
a. A tropical American yam (Dioscorea trifida) cultivated for its tubers.
b. The tuber of this yam, having a dry and floury consistency when cooked.
[Louisiana French couche-couche, from Caribbean French Creole cousse-couche, couche-couche, dish made of cornmeal, possibly of African origin, perhaps ultimately from Arabic kuskus, couscous; see couscous. Sense 2, from Caribbean English Creole, dish made of shaved cassava or coconut, the yam Dioscorea trifida (the yam being so called because of the dry and fluffy consistency of its cooked tuber ), possibly of African origin, perhaps ultimately from Arabic kuskus.]