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1. Combine the cornmeal, flour, baking powder, sugar and salt in a deep bowl and stir with a wooden spoon until all the ingredients are thoroughly combined. Pour in the water and stir vigorously to make a smooth, thick paste.
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2. In a heavy 9- to 10-inch cast-iron skillet, melt the lard over moderate heat until it is hot but not smoking. Add the cornmeal mixture and pat it flat in the skillet with the back of the spoon.
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3. Then increase the heat to high and fry the cornmeal cake for 10 to 12 minutes, or until it is brown and crusty on the bottom.
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4. Stir the cornmeal mixture to distribute the bits of brown crust evenly through it. Reduce the heat to low, cover the skillet tightly, and cook the "coush-coush" for 15 minutes longer.
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5. Spoon the "coush-coush" into heated individual bowls and serve at once, as a breakfast cereal. "Coush-coush" is traditionally accompanied by milk and sugar, or by pure cane syrup (see Glossary).
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