How to pronounce Cougnou

In the International Phonetic Alphabet it is /kuɲu/. In plain English letters that is koo-NYOO, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Cougnou?

Cougnou is a bread or pastry of Belgium. Where it comes from: Wallonia. People usually eat it on festive days and for breakfast. Its main ingredients are wheat & flour, egg and dairy & cheese. It tastes sweet.

Where Cougnou comes from

Cougnou is one of 32 signature dishes of Belgium on this map. See all dishes from Hainaut.

• Saison · Drink · Hainaut

  Saison, French for "season", is a pale, dry, highly carbonated Belgian ale, fruity and spicy, usually bottle-conditioned.

• Escavèche · Main dish · Hainaut

  Escavèche is fish preserved in a vinegar sauce, a Belgian version of what is called escabeche elsewhere.

• Moules-frites mosselen-friet · Main dish · Brussels and the coast

  Mussels cooked in a covered pot with celery, onion and sometimes white wine or beer, served with a side of fries, are Belgium's best-known meal and are eaten in neighbouring northern France too.

• Liège waffle gaufre de Liège · Street food · Liège

  Belgium has two main waffles.

• Carbonade flamande stoofvlees · Main dish · Flanders

  Carbonnade flamande, in Dutch stoofvlees or stoverij, is beef stewed slowly in Belgian beer with onions, a little brown sugar or syrup, mustard and often a slice of bread spread with mustard that melts into the sauce.

• Shrimp croquettes garnaalkroketten · Snack · West Flanders

  Garnaalkroketten are croquettes filled with North Sea grey shrimp, a Flemish dish closely tied to the Belgian coast.

Food of Belgium

Dishes like Cougnou in other countries

Same type of dish and similar main ingredients as Cougnou:

• Kouglof kougelhopf · Bread & pastry · Alsace, France

  The kouglof, kougelhopf or kougelhof in Alsatian, is a tall yeast cake baked in a fluted ring mould with a hole in the middle.

• Sally Lunn bun Sally Lunn · Bread & pastry · Somerset, United Kingdom

  A Sally Lunn is a large, light bun made from a yeast dough enriched with cream and eggs, close to French brioche, and it belongs to the spa city of Bath.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje, Croatia

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Torta di Pasqua · Bread & pastry · Umbria and the Marche, Italy

  Torta di Pasqua is the cheese bread of Umbria and the Marche, baked for Easter.