Brazilian recipe
Traditional Savory Cornmeal Steamed Cake (Cuscuz)
A classic savory dish featuring hydrated cornmeal layered with sardines, shrimp, and hard-boiled eggs for a hearty and flavorful meal.
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Ingredients
200g cornmeal (flour)
2 tbsp cassava flour
1 tin sardines in oil/water
1 tin peas
3 hard-boiled eggs
2 tbsp chopped fresh herbs (parsley and spring onions)
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250g shrimp, cleaned
Water and salt to taste for the sauce
2 tbsp cassava flour
1 tin sardines in oil/water
1 tin peas
3 hard-boiled eggs
2 tbsp chopped fresh herbs (parsley and spring onions)
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250g shrimp, cleaned
Water and salt to taste for the sauce
Where to find ingredients
You can find cornmeal and cassava flour in the baking or grains aisle of local supermarkets in Georgetown. Tinned sardines, tomato sauce, and peas are readily available in the canned goods section. Fresh produce and shrimp can be sourced from local markets like Stabroek or Bourda Market for the best quality.
Preparation method
- In a large saucepan, combine the chopped tomatoes, black olives, hearts of palm, peas, tomato sauce, and shrimp.
- Cook the mixture over medium heat, adding water and salt as needed, until you have a thick, flavorful sauce.
- 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.
- Preheat your steamer or cuscuz-dedicated pot.
- Carefully pack the mixture into the steamer, shaping it firmly.
- Garnish the top with slices of the hard-boiled eggs and the sardines.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until it feels firm to the touch.
- Serve warm, finished with a generous sprinkle of freshly chopped herbs.
Observations
The Brazilian cuscuz is a highly versatile staple, cherished across various regions of the country, particularly in the Northeast. At its heart lies a base of cornmeal, carefully hydrated with a savory, aromatic broth that gives it a comforting and distinctive texture. This specific recipe enriches the experience by incorporating succulent shrimp, tinned sardines, and hard-boiled eggs, resulting in complex layers of flavor that make it a favorite for any occasion.
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