Brazilian recipe
Traditional Savory Cornmeal Mold with Sardines and Vegetables (Cuscuz paulista)
Learn how to prepare this classic Brazilian savory cornmeal mold, a versatile and flavorful dish perfect for any occasion.
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Ingredients
1/2 cup vegetable oil
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for decoration
1 small green bell pepper, diced
1 small red bell pepper, diced
1 can sweet corn, drained
1 can peas, drained
1 can heart of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced, for decoration
2 cans sardines, drained, bones removed and mashed
4 tablespoons fresh green onions and parsley, chopped
6 bouillon cubes (vegetable or chicken)
4 cups fine cornmeal (flour)
2 tablespoons fine cassava flour
1 red chili pepper, chopped, or hot sauce to taste
Black olives, for decoration
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for decoration
1 small green bell pepper, diced
1 small red bell pepper, diced
1 can sweet corn, drained
1 can peas, drained
1 can heart of palm, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced, for decoration
2 cans sardines, drained, bones removed and mashed
4 tablespoons fresh green onions and parsley, chopped
6 bouillon cubes (vegetable or chicken)
4 cups fine cornmeal (flour)
2 tablespoons fine cassava flour
1 red chili pepper, chopped, or hot sauce to taste
Black olives, for decoration
Where to find ingredients
Find fresh produce and canned goods at local supermarkets or traditional municipal markets. Sardines and heart of palm are commonly available in the canned goods aisle. If fine cornmeal is unavailable, coarse cornmeal may be used as a substitute, noting that it will alter the final texture.
Preparation method
- Prepare the mold by lining the bottom and sides of a pudding or cake pan with the tomato slices, hard-boiled egg slices, and a few sardine fillets for decoration.
- Heat the vegetable oil in a large pot and sauté the 8 chopped tomatoes and the bell peppers until they soften.
- Add the heart of palm, peas, corn, chopped eggs, mashed sardines, and chili pepper. Mix well.
- Dissolve the 6 bouillon cubes in 4 cups of boiling water and pour the liquid over the ingredients in the pot. Let it simmer for a few minutes.
- Gradually add the fine cornmeal and the fine cassava flour, stirring constantly to prevent lumps, until you achieve a firm, homogeneous dough.
- Continue cooking and stirring for about 5 to 10 minutes, until the dough thickens significantly and pulls away from the bottom of the pot.
- Pour the dough into the prepared mold, smoothing the surface with a spatula to compact it slightly.
- Once it has cooled down slightly, unmold the dish onto a serving platter. Decorate with the black olives and serve immediately.
Observations
The cuscuz paulista is a true icon of Brazilian cuisine, cherished for its versatility and bold flavor profile. This traditional recipe guides you through preparing this savory delight in a practical way, ensuring a perfect result to share with family or at special gatherings. With accessible ingredients and a straightforward preparation, you will create a dish that is both visually stunning and incredibly flavorful.
This homemade version is ideal for those seeking a tasty option that appeals to a wide variety of palates. Its unique texture and the rich combination of ingredients make it an excellent appetizer, snack, or even a light main course. Follow the detailed steps below to create an impeccable dish.
This homemade version is ideal for those seeking a tasty option that appeals to a wide variety of palates. Its unique texture and the rich combination of ingredients make it an excellent appetizer, snack, or even a light main course. Follow the detailed steps below to create an impeccable dish.
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