maque chouxn.

Brit.

/ˈmak ʃuː/, U.S.

/ˈmæk ˈˌʃu/

Forms: 1900s– maquechou, 1900s– maque choux, 1900s– mocquechou.

Origin: Of uncertain origin. Probably a borrowing from French. Etymons: French moquer, chou.

Etymology: Origin uncertain. Probably < Louisiana French, apparently ultimately < French moquer mock v. + chou cabbage (see cole n.¹), although this may be a folk etymology. Compare:1969 M. Land New Orleans Cuisine ix. 132 Some natives believe that this succulent stew was brought to Louisiana by the Spanish, and that the name originated with the Spanish name ‘machica’ which was a dish of toasted corn meal sweetened with sugar and spices. Others think the name came from the word ‘maigrichou’ which means ‘a thin child’ as this dish was originally more soup than stew. The ‘Cajuns’ of Louisiana have their own interpretation making it a dish cooked with cabbage and calling it ‘mogue-chou’ or ‘mock cabbage’.

North American.

A Cajun dish of creamed corn and other vegetables, esp. onion, peppers, and tomato.

ΚΠ

1931 W. A. Read Louisiana-French 143 A dish made of young corn cut from the cob and smothered with onions. Such is the meaning assigned to maquechou by most of my informants. Some of my friends, however, insist that maquechou is a thick soup in which corn is the principal ingredient.

1969 M. Land New Orleans Cuisine ix. 132 One of the most popular traditional dishes of south Louisiana is Mocquechou... The original dish was made of fresh scraped corn and tomatoes, simmered with water and butter.

1984 Chef Paul Prudhomme's Louisiana Kitchen viii. 234 Every Cajun family has its own recipe for Corn Maque Choux.

1993 Homemaker's Mag. (Toronto) Jan.–Feb. 56/2 Maque Choux (Creamy Corn and Vegetables)..onion..garlic..diced sweet green and red pepper..corn kernels..cream-style corn..tomato, chopped.

This is a new entry (OED Third Edition, September 2000; most recently modified version published online March 2022).

单词	maque choux
释义	maque chouxn. Brit. /ˈmak ʃuː/, U.S. /ˈmæk ˈˌʃu/ Forms: 1900s– maquechou, 1900s– maque choux, 1900s– mocquechou. Origin: Of uncertain origin. Probably a borrowing from French. Etymons: French moquer, chou. Etymology: Origin uncertain. Probably < Louisiana French, apparently ultimately < French moquer mock v. + chou cabbage (see cole n.¹), although this may be a folk etymology. Compare:1969 M. Land New Orleans Cuisine ix. 132 Some natives believe that this succulent stew was brought to Louisiana by the Spanish, and that the name originated with the Spanish name ‘machica’ which was a dish of toasted corn meal sweetened with sugar and spices. Others think the name came from the word ‘maigrichou’ which means ‘a thin child’ as this dish was originally more soup than stew. The ‘Cajuns’ of Louisiana have their own interpretation making it a dish cooked with cabbage and calling it ‘mogue-chou’ or ‘mock cabbage’. North American. A Cajun dish of creamed corn and other vegetables, esp. onion, peppers, and tomato. ΚΠ 1931 W. A. Read Louisiana-French 143 A dish made of young corn cut from the cob and smothered with onions. Such is the meaning assigned to maquechou by most of my informants. Some of my friends, however, insist that maquechou is a thick soup in which corn is the principal ingredient. 1969 M. Land New Orleans Cuisine ix. 132 One of the most popular traditional dishes of south Louisiana is Mocquechou... The original dish was made of fresh scraped corn and tomatoes, simmered with water and butter. 1984 Chef Paul Prudhomme's Louisiana Kitchen viii. 234 Every Cajun family has its own recipe for Corn Maque Choux. 1993 Homemaker's Mag. (Toronto) Jan.–Feb. 56/2 Maque Choux (Creamy Corn and Vegetables)..onion..garlic..diced sweet green and red pepper..corn kernels..cream-style corn..tomato, chopped. This is a new entry (OED Third Edition, September 2000; most recently modified version published online March 2022). < n.1931
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