Brazilian recipe
Easy Traditional Corn Couscous (Cuscuz e)
A classic, savory Brazilian-style couscous recipe packed with cornmeal, sardines, shrimp, and hard-boiled eggs. A practical and comforting meal.
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Ingredients
200 g yellow cornmeal
2 tbsp cassava flour
1 can sardines (in oil or water)
1 can green peas, drained
3 hard-boiled eggs
2 tbsp chopped fresh parsley and scallions
10 pitted black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 can tomato sauce
250 g shrimp, cleaned and deveined
Water and salt to taste for the sauce
2 tbsp cassava flour
1 can sardines (in oil or water)
1 can green peas, drained
3 hard-boiled eggs
2 tbsp chopped fresh parsley and scallions
10 pitted black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 can tomato sauce
250 g shrimp, cleaned and deveined
Water and salt to taste for the sauce
Where to find ingredients
Find cornmeal and cassava flour in the baking or ethnic aisles of local grocers; canned sardines, tomato sauce, and hearts of palm are available in the canned goods section; fresh shrimp can be found at the seafood counter; fresh herbs are available in the produce section.
Preparation method
- In a large pan, combine the diced tomatoes, black olives, hearts of palm, green peas, tomato sauce, and shrimp.
- Cook over medium heat, adding water and salt as needed, until the mixture thickens into a rich, flavorful 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 reach a moist, homogeneous consistency.
- Preheat your steamer (cuscuzeiro).
- Pack the mixture into the steamer, shaping it gently into the mold.
- Arrange the hard-boiled eggs and the sardines on top of the mixture as a garnish.
- Steam the couscous over low heat for approximately 20 to 30 minutes, or until it is firm and fully cooked.
- Serve warm, finished with a sprinkling of freshly chopped parsley and scallions.
Observations
Brazilian couscous is a staple dish known for its versatility and popularity across various regions, particularly in the Northeast. Built on a base of cornmeal hydrated by a flavorful, savory broth, it offers a hearty and deeply satisfying meal. This version layers classic ingredients like shrimp, canned sardines, and hard-boiled eggs, creating a rustic and flavor-forward dish that is perfect for any occasion.
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