Brazilian recipe
Quick and Easy Traditional Cuscuz (Cuscuz e)
A classic, savory Brazilian steamed cornmeal cake enriched with sardines, shrimp, and hard-boiled eggs. A versatile and hearty meal for any time of day.
0.0 / 5 by 0 Reviews
Ingredients
200 g cornmeal
2 tablespoons cassava flour
1 can sardines in oil or brine
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 can tomato sauce
250 g shrimp
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 can sardines in oil or brine
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 can tomato sauce
250 g shrimp
Water and salt to taste for the sauce
Where to find ingredients
Find the canned goods (sardines, peas, tomato sauce, hearts of palm) in the pantry aisle of local supermarkets. Fresh shrimp can be sourced from local fish markets or the frozen seafood section. Fresh herbs and vegetables should be purchased in the produce department. If cassava flour is unavailable, fine cornmeal is a suitable substitute.
Preparation method
- In a saucepan, combine the chopped tomatoes, black olives, hearts of palm, peas, tomato sauce, and shrimp.
- Cook the ingredients over medium heat, adding water and salt to taste, until a thick and flavorful sauce is formed.
- In a separate bowl, mix the cornmeal and the cassava flour together.
- Pour the hot sauce over the flour mixture gradually, stirring constantly until you achieve a moist and homogeneous consistency.
- Preheat a steamer (cuscuzeiro).
- Place the mixture into the steamer, pressing it gently to shape the cuscuz.
- Decorate the top with the hard-boiled eggs and the sardines.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until it is firm and cooked through.
- Serve hot, garnished with the chopped fresh herbs.
Observations
The Brazilian cuscuz is a beloved staple across various regions, particularly famous in the Northeast. It relies on a base of cornmeal, carefully hydrated with a savory, flavor-packed sauce, resulting in a comforting and textured dish. This version highlights a wonderful combination of shrimp, sardines, and hard-boiled eggs, layered with aromatics to create a balanced and satisfying meal that is both simple to assemble and traditional in spirit.
Ratings and comments