Brazilian recipe
Classic Savoury Cornmeal Loaf (Cuscuz paulista)
Discover how to prepare an authentic Cuscuz paulista with this classic recipe. This savoury, eye-catching dish is a versatile staple perfect for any gathering.
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Ingredients
120ml vegetable oil
8 ripe tomatoes, peeled, deseeded and diced
2 ripe tomatoes, thinly sliced (for garnish)
1 small green pepper, finely diced
1 small red pepper, finely diced
1 tin sweetcorn, drained
1 tin peas, drained
1 tin hearts of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced (for garnish)
2 tins sardines in oil, drained, bones removed and flaked
4 tablespoons fresh parsley and spring onions, finely chopped
6 vegetable or chicken stock cubes
4 cups fine-milled yellow cornmeal
2 tablespoons fine cassava flour
1 red chilli, finely chopped, or chilli sauce to taste
Black olives, for garnish
8 ripe tomatoes, peeled, deseeded and diced
2 ripe tomatoes, thinly sliced (for garnish)
1 small green pepper, finely diced
1 small red pepper, finely diced
1 tin sweetcorn, drained
1 tin peas, drained
1 tin hearts of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced (for garnish)
2 tins sardines in oil, drained, bones removed and flaked
4 tablespoons fresh parsley and spring onions, finely chopped
6 vegetable or chicken stock cubes
4 cups fine-milled yellow cornmeal
2 tablespoons fine cassava flour
1 red chilli, finely chopped, or chilli sauce to taste
Black olives, for garnish
Where to find ingredients
Find tinned sardines, sweetcorn, and peas in the store cupboard aisle of your local supermarket. Hearts of palm and cassava flour can typically be found in the world foods section or at specialty Latin American grocers. If you cannot source fine cassava flour, it may be omitted, though it aids in achieving the traditional firm texture.
Preparation method
- Prepare the mould by lining the base and sides of a ring mould or cake tin with the tomato slices, egg slices, and a few sardine fillets for a decorative finish.
- Heat the vegetable oil in a large pot and sauté the 8 diced tomatoes and the peppers until they soften.
- Stir in the chopped hearts of palm, peas, sweetcorn, chopped eggs, flaked sardines, and chopped chilli.
- Dissolve the 6 stock cubes in 4 cups of boiling water, add to the pot, and bring to a simmer for a few minutes.
- Gradually fold in the cornmeal and cassava flour, stirring constantly to prevent lumps, until a thick, uniform dough is formed.
- Continue to cook, stirring continuously for 5 to 10 minutes, until the mixture thickens significantly and pulls away from the bottom of the pan.
- Carefully spoon the mixture into the prepared mould, pressing down gently with a spatula to compact it evenly.
- Once the mould has cooled slightly, turn the dish out onto a serving platter, garnish with black olives, and serve.
Observations
Cuscuz paulista is a true icon of Brazilian cuisine, celebrated for its unique texture and bold, savoury flavour profile. This traditional recipe guides you through each step to create a stunning moulded dish that is as practical as it is impressive. Whether you are hosting a family lunch or looking for a show-stopping appetiser, this savoury loaf never fails to delight.
Crafted with a base of cornmeal and enriched with a medley of vegetables, tinned fish, and heart-warming aromatics, this version brings the rustic charm of Brazilian home cooking to your table. Follow these detailed instructions to achieve the perfect consistency and a beautiful presentation that is sure to be the centrepiece of your next meal.
Crafted with a base of cornmeal and enriched with a medley of vegetables, tinned fish, and heart-warming aromatics, this version brings the rustic charm of Brazilian home cooking to your table. Follow these detailed instructions to achieve the perfect consistency and a beautiful presentation that is sure to be the centrepiece of your next meal.
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