Brazilian recipe
Traditional Savory Steamed Cornmeal Cake (Cuscuz)
A classic savory delight featuring cornmeal, sardines, shrimp, and hard-boiled eggs. This steamed dish is a flavorful, practical staple for any meal.
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Ingredients
200g coarse cornmeal
2 tablespoons cassava flour
1 can sardines in oil
1 can peas, drained
3 hard-boiled eggs
2 tablespoons fresh chopped green onions and parsley
10 black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 can tomato sauce
250g shrimp, cleaned
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 can sardines in oil
1 can peas, drained
3 hard-boiled eggs
2 tablespoons fresh chopped green onions and parsley
10 black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 can tomato sauce
250g shrimp, cleaned
Water and salt to taste for the sauce
Where to find ingredients
You can find these staples at local markets and grocery stores. Look for cornmeal and cassava flour in the dry goods aisle; canned sardines, peas, and tomato sauce are found in the pantry section. Fresh shrimp, green onions, and parsley should be sourced from the fresh produce or seafood counter. If fresh hearts of palm are unavailable, jarred versions from the specialty aisle are a perfect substitute.
Preparation method
- In a large saucepan, combine the diced tomatoes, black olives, chopped hearts of palm, peas, tomato sauce, and the cleaned shrimp.
- Cook the mixture over medium heat, adding water and salt as needed, until the sauce becomes thick and aromatic.
- 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, uniform consistency.
- Preheat your steamer or traditional cuscuzeiro.
- Press the mixture into the steamer, shaping the cuscuz evenly.
- Arrange the hard-boiled eggs and canned sardines on top for decoration.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until the texture is firm and fully cooked.
- Serve warm, garnished with the fresh chopped green onions and parsley.
Observations
The cuscuz brasileiro is a highly versatile dish celebrated across many regions, particularly in the Northeast. Its foundation of cornmeal, hydrated with a rich, savory broth, creates a deeply comforting and delicious result. This specific recipe incorporates a bounty of shrimp, sardines, and hard-boiled eggs, layered together to offer a complex and satisfying profile that appeals to everyone.
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