Brazilian recipe
Traditional Cuscuz Paulista (Cuscuz paulista)
A faithful Brazilian recipe for traditional cuscuz paulista, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1/2 cups of vegetable oil
8 tomatoes maduros, skinless and deseeded, chopped
2 tomatoes maduros, sliced finas, for decorar
1 pepper verde pequeno, chopped in cubes pequenos
1 pepper vermelho pequeno, chopped in cubes pequenos
1 cans of sweetcorn escorrido
1 cans of ervilha escorrida
1 cans of palmito chopped
2 eggs cooked, chopped grosseiramente
2 eggs cooked, sliced for decorar
2 cans of sardines in conserva, escorridas and without espinhas, desfeitas
4 tablespoons of cheiro-verde chopped (salsa and spring onions)
6 tablets of stock of legumes or galinha
4 cups of flour of corn fina
2 tablespoons of cassava flour fina
1 pepper vermelha chopped or sauce of pepper to taste
Azeitonas pretas for decorar
8 tomatoes maduros, skinless and deseeded, chopped
2 tomatoes maduros, sliced finas, for decorar
1 pepper verde pequeno, chopped in cubes pequenos
1 pepper vermelho pequeno, chopped in cubes pequenos
1 cans of sweetcorn escorrido
1 cans of ervilha escorrida
1 cans of palmito chopped
2 eggs cooked, chopped grosseiramente
2 eggs cooked, sliced for decorar
2 cans of sardines in conserva, escorridas and without espinhas, desfeitas
4 tablespoons of cheiro-verde chopped (salsa and spring onions)
6 tablets of stock of legumes or galinha
4 cups of flour of corn fina
2 tablespoons of cassava flour fina
1 pepper vermelha chopped or sauce of pepper to taste
Azeitonas pretas for decorar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Prepare the tin: line the bottom and the laterais of the tin of pudim or bolo with rodelas of tomato, rodelas of eggs cooked and alguns files of sardines to the decoracathe
- Saute the temperos: aquecthe the vegetable oil in the pan grande and Saute the 8 tomatoes chopped and the pimentoes chopped ate ficarem macios
- Add the ingredientes restantes: junte the palmito chopped, the ervilha, the corn, the eggs chopped, the sardines desfeita and the pepper chopped. mix bem
- Prepare the stock: dissolva the 6 tablets of stock in 4 cups of boiling water and Pour sobre the ingredientes in the pan. Let boil for alguns minutes
- Fold in the flours: add the flour of corn and the cassava flour gradually, stirring constantly to of the not empelotar, ate obter the dough smooth and firm
- Cook the dough: continue cooking and stirring for cerca of 5 the 10 minutes, ate the dough thicken bem and come away of the bottom of the pan
- Monte the cuscuz: Pour the dough in the tin preparada, alisando the surface with the espatula to compactar levemente
- Desenforme and Serve: apos amornar, desenforme the cuscuz sobre the plate of serve. Decore with the olives pretas and Serve in seguida
Observations
This recipe keeps the Brazilian identity of Cuscuz paulista, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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