Brazilian recipe
Traditional Savoury Cornmeal Steamed Cake (Cuscuz)
A classic, flavourful steamed cornmeal dish featuring a rich tomato sauce with prawns, sardines, and hard-boiled eggs. A versatile and comforting staple.
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Ingredients
200g fine cornmeal
2 tablespoons cassava flour
1 tin sardines in oil
1 tin green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and spring onions (cheiro-verde)
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 tin tomato sauce
250g prawns
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 tin sardines in oil
1 tin green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and spring onions (cheiro-verde)
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, chopped
1 tin tomato sauce
250g prawns
Water and salt to taste for the sauce
Where to find ingredients
Find cornmeal and cassava flour in the baking or dry goods aisles of local supermarkets or wholesale markets in Malawi. Prawns and canned goods such as sardines, tomato sauce, and hearts of palm are widely available in the preserved foods or fresh seafood sections of urban retailers. If cheiro-verde is unavailable, a mix of fresh coriander and flat-leaf parsley serves as a suitable substitute.
Preparation method
- In a saucepan, combine the diced tomatoes, black olives, hearts of palm, green peas, tomato sauce, and prawns.
- Simmer the ingredients over medium heat, adding water and salt to taste, until the sauce becomes thick and flavourful.
- In a separate mixing bowl, combine the cornmeal and cassava flour.
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, uniform consistency.
- Preheat your steamer or couscous maker.
- Pack the mixture into the steamer, shaping it gently.
- Decorate the top with the hard-boiled eggs and the tinned sardines.
- Steam the dish over low heat for approximately 20 to 30 minutes, or until it is firm and cooked through.
- Serve hot, garnished with the freshly chopped cheiro-verde.
Observations
Cuscuz brasileiro is a highly versatile and beloved dish across Brazil, deeply rooted in the culinary traditions of the Northeast. The base is crafted from cornmeal, hydrated with a flavour-packed broth to achieve a distinct, comforting texture. This version layers in prawns, sardines, and hard-boiled eggs, creating a satisfying medley of flavours perfect for any main meal.
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