Brazilian recipe
Easy Traditional Cornmeal Couscous (Cuscuz e)
A classic, savory Brazilian-style couscous layered with cornmeal, sardines, prawns, and boiled eggs. This wholesome dish is as practical as it is flavorful.
0.0 / 5 by 0 Reviews
Ingredients
200g fine cornmeal
2 tablespoons cassava flour
1 can sardines in oil
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (parsley and spring onions)
10 chopped black olives
5 chopped tomatoes
4 chopped hearts of palm
1 can tomato sauce
250g prawns
Water and salt to taste
2 tablespoons cassava flour
1 can sardines in oil
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (parsley and spring onions)
10 chopped black olives
5 chopped tomatoes
4 chopped hearts of palm
1 can tomato sauce
250g prawns
Water and salt to taste
Where to find ingredients
You can find cornmeal, cassava flour, and canned sardines in most local Ghanaian markets or neighborhood grocery shops. Prawns and fresh vegetables like tomatoes and spring onions are readily available at markets such as Makola or through local fishmongers. For the hearts of palm, check the imported goods aisle in larger supermarkets in Accra or Tema.
Preparation method
- In a saucepan, combine the chopped tomatoes, black olives, hearts of palm, green peas, tomato sauce, and the prawns.
- Simmer the mixture over medium heat, adding water and salt to taste, until the sauce becomes thick and flavorful.
- 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 achieve a moist and uniform consistency.
- Prepare your steamer or a traditional couscous mold (cuscuzeiro).
- Carefully pack the cornmeal mixture into the mold, shaping it firmly.
- Decorate the top of the mixture with the sliced hard-boiled eggs and the sardines.
- Steam the couscous over low heat for approximately 20 to 30 minutes, or until it is firm and cooked through.
- Serve hot, garnished with the freshly chopped herbs.
Observations
Brazilian couscous is a highly versatile staple dish, deeply rooted in the culinary traditions of various regions, especially the Northeast. At its heart lies a base of cornmeal, which is hydrated by a rich, seasoned broth to create a hearty and comforting texture. This recipe brings together a vibrant medley of prawns, canned sardines, and hard-boiled eggs, resulting in complex layers of flavor that make for a satisfying, well-rounded meal.
Ratings and comments