Brazilian recipe
Quick and Easy Savoury Brazilian Cornmeal Cake (Cuscuz)
A traditional, hearty Brazilian favourite, this steamed cornmeal cake is packed with prawns, sardines, and hard-boiled eggs for a wholesome, comforting meal.
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Ingredients
200 g cornmeal
2 tablespoons cassava flour
1 can sardines (tinned in oil)
1 can garden peas
3 hard-boiled eggs
2 tablespoons fresh spring onions, chopped
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 can tomato sauce
250 g prawns
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 can sardines (tinned in oil)
1 can garden peas
3 hard-boiled eggs
2 tablespoons fresh spring onions, chopped
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 can tomato sauce
250 g prawns
Water and salt to taste for the sauce
Where to find ingredients
Cornmeal and cassava flour can be sourced from the flour aisle or dry goods section of most local supermarkets in Barbados; if unavailable, check the international or Caribbean specialty sections. Sardines, tomato sauce, garden peas, and olives are widely available in the tinned goods aisle. Fresh prawns can be found at local fish markets or the seafood counter of any major supermarket. Hearts of palm are typically located in the tinned vegetable section. If specific coarse cornmeal is elusive, use standard yellow cornmeal; it will provide a slightly different but still delicious, denser texture.
Preparation method
- In a pan, combine the chopped tomatoes, black olives, hearts of palm, garden peas, tomato sauce, and prawns
- Cook these ingredients over medium heat, adding water and salt to taste, until you have a thick, rich, and flavourful sauce
- In a separate mixing bowl, stir together the cornmeal and the cassava flour
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you reach a moist, uniform consistency
- Preheat your steamer or couscousière
- Pack the mixture into the steamer, shaping the cuscuz carefully
- Decorate the top with the hard-boiled eggs and the tinned sardines
- Steam the cuscuz over low heat for about 20 to 30 minutes, or until the cake is firm and fully cooked through
- Serve hot, garnished with a generous sprinkling of the freshly chopped spring onions
Observations
Cuscuz is a versatile, beloved dish across Brazil, with a special place in the heart of Northeastern cuisine. It is crafted from a base of cornmeal that is steamed until tender and infused with a flavourful, savoury broth. This recipe layers in ingredients like succulent prawns, sardines, and hard-boiled eggs, resulting in a rustic, deeply satisfying dish that is perfect for a quick, filling meal.
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