Brazilian recipe
Traditional Cuscuz Paulista Recipe (Cuscuz paulista)
Learn how to make authentic cuscuz paulista with this homemade step-by-step recipe. A savoury, versatile dish for any occasion.
0.0 / 5 by 0 Reviews
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 sweetcorn, drained
1 can peas, drained
1 can heart of palm, chopped
2 boiled eggs, roughly chopped
2 boiled eggs, sliced for decoration
2 cans canned sardines, drained, boneless, and flaked
4 tbsp chopped parsley and spring onions
6 vegetable or chicken stock cubes
4 cups fine cornmeal
2 tbsp fine cassava flour
1 red chilli, 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 sweetcorn, drained
1 can peas, drained
1 can heart of palm, chopped
2 boiled eggs, roughly chopped
2 boiled eggs, sliced for decoration
2 cans canned sardines, drained, boneless, and flaked
4 tbsp chopped parsley and spring onions
6 vegetable or chicken stock cubes
4 cups fine cornmeal
2 tbsp fine cassava flour
1 red chilli, chopped, or hot sauce to taste
Black olives for decoration
Where to find ingredients
Find the ingredients in major supermarkets, open-air markets, and the canned goods, produce, and bakery sections. If needed, use canned tuna as a substitute for sardines, but the original ingredient is preferred.
Preparation method
- Prepare the mould: line the bottom and sides of a pudding or cake tin with tomato slices, slices of boiled eggs, and a few sardine fillets for decoration
- Sauté the aromatics: heat the vegetable oil in a large pan and sauté the 8 chopped tomatoes and the chopped peppers until softened
- Add the remaining ingredients: stir in the chopped heart of palm, peas, sweetcorn, chopped eggs, flaked sardines, and chopped chilli. Mix well
- Make the stock: dissolve the 6 stock cubes in 4 cups of boiling water and pour it over the ingredients in the pan. Let it boil for a few minutes
- Add the flours: gradually add the cornmeal and cassava flour, stirring constantly to prevent lumps, until you have a smooth, firm mixture
- Cook the mixture: continue cooking and stirring for about 5 to 10 minutes, until the mixture thickens well and pulls away from the bottom of the pan
- Assemble the cuscuz: pour the mixture into the prepared tin, smoothing the surface with a spatula to compact it slightly
- Unmould and serve: once warm, turn the cuscuz out onto a serving plate. Garnish with the black olives and serve immediately
Observations
Cuscuz paulista is an icon of Brazilian cooking, loved for its versatility and bold flavour. This traditional step-by-step video recipe shows you how to make this savoury dish in a practical, straightforward way, delivering a beautiful result that is perfect for sharing with family or serving at special gatherings. With accessible ingredients and a simple method, you get a dish that looks impressive and tastes deeply satisfying.
This homemade version of cuscuz paulista is ideal for anyone looking for a flavourful option that appeals to a wide range of tastes. Its distinctive texture and the mix of ingredients make it an excellent starter, snack, or even a light main dish. Follow the detailed instructions for a flawless cuscuz paulista.
This homemade version of cuscuz paulista is ideal for anyone looking for a flavourful option that appeals to a wide range of tastes. Its distinctive texture and the mix of ingredients make it an excellent starter, snack, or even a light main dish. Follow the detailed instructions for a flawless cuscuz paulista.
Ratings and comments