Brazilian recipe
Classic Savoury Cornmeal Cake (Cuscuz paulista)
Discover how to prepare an authentic savoury Cuscuz paulista at home. This versatile, nutrient-packed dish is perfect for sharing at any gathering.
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Ingredients
1/2 cup vegetable oil
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for garnish
1 small green bell pepper, finely diced
1 small red bell pepper, finely diced
1 tin sweet corn, drained
1 tin green peas, drained
1 tin heart of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced, for garnish
2 tins sardines in oil, drained, deboned, and flaked
4 tablespoons chopped fresh parsley and spring onions
6 vegetable or chicken bouillon cubes
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chilli, finely chopped, or hot sauce to taste
Black olives for garnish
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for garnish
1 small green bell pepper, finely diced
1 small red bell pepper, finely diced
1 tin sweet corn, drained
1 tin green peas, drained
1 tin heart of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced, for garnish
2 tins sardines in oil, drained, deboned, and flaked
4 tablespoons chopped fresh parsley and spring onions
6 vegetable or chicken bouillon cubes
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chilli, finely chopped, or hot sauce to taste
Black olives for garnish
Where to find ingredients
You can find these ingredients at major local supermarkets. Look for fine cornmeal and cassava flour in the grain or international aisles. Canned items like sardines, heart of palm, and peas are readily available in the tinned goods section of shops such as Naivas, Carrefour, or Quickmart.
Preparation method
- Prepare the mould: line the bottom and sides of a pudding or ring cake pan with tomato slices, boiled egg slices, and a few sardine fillets for an attractive presentation.
- Sauté the aromatics: heat the vegetable oil in a large pot and sauté the 8 chopped tomatoes and the diced bell peppers until they soften.
- Combine the ingredients: stir in the chopped heart of palm, peas, corn, chopped eggs, flaked sardines, and the chopped chilli. Mix well.
- Prepare the liquid base: dissolve the 6 bouillon cubes in 4 cups of boiling water and pour the mixture into the pot. Let it simmer for a few minutes.
- Incorporate the flours: gradually add the fine cornmeal and cassava flour, stirring constantly to prevent lumps, until you achieve a firm, homogeneous dough.
- Cook the mixture: continue cooking and stirring for about 5 to 10 minutes, until the mixture thickens significantly and pulls away cleanly from the bottom of the pan.
- Assemble: spoon the mixture into the prepared mould, smoothing the surface with a spatula to pack it down gently.
- Unmould and serve: once it has cooled slightly, turn the mould over onto a serving platter. Garnish with black olives and serve immediately.
Observations
Cuscuz paulista is a true icon of Brazilian cuisine, celebrated for its unique texture and bold, savoury flavours. This traditional recipe provides a straightforward, step-by-step method to prepare this delicious dish, ensuring a perfect result for family meals or special occasions. With accessible ingredients and a practical cooking technique, you will achieve a visually stunning and incredibly tasty centrepiece.
This home-style version is ideal for those looking for a flavourful option that appeals to many palates. Its characteristic consistency and the careful layering of ingredients make it an excellent choice for a starter, a snack, or even a light main course. Follow the detailed instructions below to master the art of making a flawless Cuscuz paulista.
This home-style version is ideal for those looking for a flavourful option that appeals to many palates. Its characteristic consistency and the careful layering of ingredients make it an excellent choice for a starter, a snack, or even a light main course. Follow the detailed instructions below to master the art of making a flawless Cuscuz paulista.
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