Brazilian recipe
Traditional Cornmeal Steamed Cake (Cuscuz)
A classic, vibrant steamed dish made with cornmeal, sardines, prawns, and boiled eggs. This hearty meal is a staple of Brazilian comfort food.
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Ingredients
200g fine cornmeal (flocão de milho)
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin garden peas
3 hard-boiled eggs
2 tbsp chopped fresh parsley and spring onion (cheiro-verde)
10 black olives, pitted and chopped
5 ripe tomatoes, chopped
4 heart of palm sticks, chopped
1 tin tomato purée or passata
250g prawns, cleaned
Water and sea salt to taste for the sauce
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin garden peas
3 hard-boiled eggs
2 tbsp chopped fresh parsley and spring onion (cheiro-verde)
10 black olives, pitted and chopped
5 ripe tomatoes, chopped
4 heart of palm sticks, chopped
1 tin tomato purée or passata
250g prawns, cleaned
Water and sea salt to taste for the sauce
Where to find ingredients
You can find 'flocão de milho' and 'farinha de mandioca' in the international or world food aisles of major supermarkets. If unavailable, look for Brazilian specialty grocery stores in cities like Dublin or Cork. Sardines, prawns, and tinned goods are standard across all local supermarkets. Cheiro-verde is a Brazilian blend of parsley and spring onions; you can easily replicate this by chopping equal parts of both fresh herbs.
Preparation method
- In a saucepan, combine the chopped tomatoes, black olives, hearts of palm, peas, tomato purée, and prawns.
- Cook over medium heat, adding water and salt as needed to create a rich, thick 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 reach a moist, uniform consistency.
- Preheat your steamer or a traditional cuscuzeiro pot.
- Transfer the mixture into the steamer, pressing it gently into shape.
- Decorate the top with the sliced hard-boiled eggs and the sardines.
- Steam in a bain-marie over low heat for approximately 20 to 30 minutes, or until the cuscuz is firm and cooked through.
- Serve warm, finished with a generous sprinkling of fresh cheiro-verde.
Observations
The Brazilian cuscuz is a highly versatile dish widely enjoyed across the country, particularly in the Northeast. Its base of cornmeal, hydrated with a rich, savory broth, makes for a deeply satisfying and comforting meal. This particular recipe brings together elements like prawns, sardines, and hard-boiled eggs, creating flavorful layers that are perfect for sharing.
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