Brazilian recipe
Easy Traditional Brazilian Cornmeal Cake (Cuscuz Brasileiro)
A classic and comforting Brazilian staple made with cornmeal, sardines, prawns, and eggs. Perfect for a hearty, traditional meal.
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Ingredients
200 g cornmeal
2 tablespoons cassava flour
1 tin sardines in oil, drained
1 tin peas, drained
3 eggs, hard-boiled
2 tablespoons fresh spring onions, finely chopped
10 black olives, pitted and chopped
5 tomatoes, finely chopped
4 hearts of palm, chopped
1 tin tomato sauce (passata)
250 g prawns, cleaned
Water and salt to taste for the broth
2 tablespoons cassava flour
1 tin sardines in oil, drained
1 tin peas, drained
3 eggs, hard-boiled
2 tablespoons fresh spring onions, finely chopped
10 black olives, pitted and chopped
5 tomatoes, finely chopped
4 hearts of palm, chopped
1 tin tomato sauce (passata)
250 g prawns, cleaned
Water and salt to taste for the broth
Where to find ingredients
Cornmeal and cassava flour are best sourced from local speciality grocers or international food sections in larger supermarkets, often labelled as 'farina de milho' or 'manioc flour'. Tinned sardines, peas, and tomato passata are staples available in any standard local supermarket. Fresh prawns can be found at local fishmongers or the seafood counter. For authentic Brazilian hearts of palm, check the imported goods aisle or specific Latin American sections. If unavailable, ensure you are buying canned hearts of palm from reputable delicatessen suppliers.
Preparation method
- Combine the chopped tomatoes, black olives, hearts of palm, peas, tomato sauce, and prawns in a pan
- Cook over medium heat, adding water and salt as needed, until you have a thick, flavourful sauce
- In a separate mixing bowl, stir together the cornmeal and the cassava flour
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, even consistency
- Preheat your steamer or traditional cuscuzeiro
- Transfer the mixture into the steamer, packing it down gently to shape the cake
- Top with the hard-boiled egg slices and the tinned sardines
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until it is firm and cooked through
- Serve hot, garnished with the freshly chopped spring onions
Observations
Cuscuz brasileiro is a cherished, versatile dish enjoyed across the country, with deep roots in the Northeast. At its heart, it’s a cornmeal-based cake hydrated with a flavourful, savoury broth that makes it incredibly moist and filling. This classic version features a mix of prawns, sardines, and hard-boiled eggs, layered for a rich, authentic taste that’s perfect for sharing.
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