Brazilian recipe
Easy and Quick Traditional Cuscuz (Cuscuz e)
A classic Brazilian savory cake made with cornmeal, sardines, prawns, and boiled eggs. This dish is as flavorful as it is practical for any meal.
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Ingredients
200g cornmeal
2 tablespoons cassava flour
1 can sardines (in oil/water)
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and spring onions
10 chopped black olives
5 chopped tomatoes
4 chopped hearts of palm
1 can tomato sauce
250g prawns
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 can sardines (in oil/water)
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and spring onions
10 chopped black olives
5 chopped tomatoes
4 chopped hearts of palm
1 can tomato sauce
250g prawns
Water and salt to taste for the sauce
Where to find ingredients
You can find cornmeal (often labeled as maize flour or coarse cornmeal) and cassava flour at well-stocked local grocery stores or specialized grain markets. Canned sardines, tomato sauce, and hearts of palm are readily available in the tinned goods aisle of any major supermarket. For fresh prawns, visit your local fishmonger or the fresh seafood section of large markets. Substitute: If hearts of palm are unavailable, artichoke hearts can be used as a texture substitute, though the flavor will differ slightly.
Preparation method
- In a cooking pot, combine the chopped tomatoes, black olives, hearts of palm, green peas, tomato sauce, and the prawns.
- Cook the ingredients over medium heat, adding water and salt to taste, until you achieve a thick and flavorful 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 achieve a moist and homogeneous consistency.
- Preheat your steamer (cuscuzeiro).
- Place the mixture into the steamer, gently shaping the cuscuz.
- Decorate the top with the hard-boiled eggs and the canned sardines.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until it is firm and cooked through.
- Serve warm, garnished with the chopped fresh parsley and spring onions.
Observations
Brazilian cuscuz is a highly versatile staple, cherished across various regions of the country, particularly in the Northeast. Its base of cornmeal, hydrated with a richly seasoned sauce, makes for a delicious and comforting meal. This specific recipe brings together a savory combination of prawns, canned sardines, and boiled eggs, creating flavorful layers that are sure to satisfy any appetite.
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