Brazilian recipe
Traditional Steamed Cornmeal Cake (Cuscuz)
A classic, flavourful dish made with cornmeal, sardines, prawns, and boiled eggs. This iconic recipe is as practical as it is comforting.
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Ingredients
200g fine cornmeal (farinha de milho)
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil/brine
1 tin garden peas
3 hard-boiled eggs
2 tbsp chopped fresh parsley and spring onions (cheiro-verde)
10 black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 tin tomato purée or passata
250g prawns, peeled and deveined
Water and salt to taste for the sauce
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil/brine
1 tin garden peas
3 hard-boiled eggs
2 tbsp chopped fresh parsley and spring onions (cheiro-verde)
10 black olives, chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 tin tomato purée or passata
250g prawns, peeled and deveined
Water and salt to taste for the sauce
Where to find ingredients
You can find fine cornmeal and cassava flour in the world food aisle of large supermarkets or independent Latin American grocers. Hearts of palm and tinned sardines are typically available in the preserved goods section of well-stocked supermarkets.
Preparation method
- In a large saucepan, combine the diced tomatoes, black olives, chopped hearts of palm, peas, tomato purée, and prawns.
- Cook over medium heat, adding water and salt as needed, until the sauce thickens and the flavours meld.
- In a separate mixing bowl, combine the cornmeal and cassava flour.
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, uniform consistency.
- Preheat your steamer (cuscuzeiro).
- Transfer the mixture into the steamer, pressing it down gently to shape.
- Arrange the hard-boiled eggs and tinned sardines on top for decoration.
- Steam over low heat for approximately 20 to 30 minutes, or until the mixture is set and firm.
- Serve warm, finished with a generous sprinkling of fresh chopped cheiro-verde.
Observations
Cuscuz brasileiro is a highly versatile and beloved dish across Brazil, with particularly deep roots in the Northeast. Its foundation of cornmeal, hydrated by a rich, savoury base, creates a unique and comforting texture. This specific preparation layers in prawns, tinned sardines, and hard-boiled eggs, resulting in a complex and satisfying meal that is a staple for many.
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