Brazilian recipe
Classic Savoury Cornmeal Steamed Cake (Cuscuz)
A traditional Brazilian savoury steamed dish prepared with cornmeal, sardines, prawns, and boiled eggs. This classic, comforting meal is as practical as it is flavourful.
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Ingredients
200 g cornmeal (farinha de milho)
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin garden peas
3 hard-boiled eggs
2 tbsp finely chopped fresh parsley and spring onion (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato purée or sauce
250 g prawns, peeled and deveined
Water and salt to taste for the sauce
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin garden peas
3 hard-boiled eggs
2 tbsp finely chopped fresh parsley and spring onion (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato purée or sauce
250 g prawns, peeled and deveined
Water and salt to taste for the sauce
Where to find ingredients
Find the cornmeal (polenta-style cornmeal is a suitable substitute if the specific coarse Brazilian variety is unavailable) and cassava flour at Latin American grocers or the international aisle of your local supermarket. Hearts of palm and tinned sardines are readily available in the tinned goods section of any major Australian supermarket chain.
Preparation method
- In a large saucepan, combine the chopped tomatoes, black olives, hearts of palm, peas, tomato sauce, and prawns.
- Cook the mixture over medium heat, adding water and salt to taste, until it thickens into a rich, flavourful sauce.
- In a separate mixing bowl, combine the cornmeal and the cassava flour.
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, uniform consistency.
- Preheat your steamer (cuscuzeiro).
- Pack the cornmeal mixture into the steamer, pressing it down lightly to hold its shape.
- Decorate the top with the hard-boiled eggs and the sardines.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until the mixture is firm and fully cooked.
- Serve hot, garnished with the freshly chopped cheiro-verde.
Observations
The Brazilian cuscuz is a highly versatile staple found in households across the country, with its roots deep in the culinary traditions of the Northeast. Its foundation consists of cornmeal, which is hydrated by a rich, savoury sauce that imbues the dish with a comforting depth. This recipe harmonises the flavours of prawns, tinned sardines, and hard-boiled eggs, layered together to create a satisfying and traditional meal that is perfect for any occasion.
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