Brazilian recipe
Traditional Cuscuz Paulista (Cuscuz paulista)
Learn how to make authentic cuscuz paulista with this home-style recipe. A savoury, versatile dish that suits any occasion, with easy step-by-step instructions.
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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 capsicum, cut into small cubes
1 small red capsicum, cut into small cubes
1 can sweetcorn, drained
1 can peas, drained
1 can palm hearts, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced for decoration
2 cans sardines in oil, drained, deboned, and flaked
4 tbsp chopped spring onions and parsley
6 vegetable or chicken stock cubes
4 cups fine cornmeal
2 tbsp fine cassava flour
1 red chilli, chopped, or chilli sauce to taste
Black olives for decoration
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for decoration
1 small green capsicum, cut into small cubes
1 small red capsicum, cut into small cubes
1 can sweetcorn, drained
1 can peas, drained
1 can palm hearts, chopped
2 hard-boiled eggs, roughly chopped
2 hard-boiled eggs, sliced for decoration
2 cans sardines in oil, drained, deboned, and flaked
4 tbsp chopped spring onions and parsley
6 vegetable or chicken stock cubes
4 cups fine cornmeal
2 tbsp fine cassava flour
1 red chilli, chopped, or chilli sauce to taste
Black olives for decoration
Where to find ingredients
Look for the ingredients at wet markets, supermarkets, and the canned goods, dried goods, fresh produce, and eggs sections. If needed, substitute annatto-free vegetable stock for stock cubes, but keep the original ingredients as the ideal choice.
Preparation method
- Prepare the mould: line the bottom and sides of a pudding or cake tin with tomato slices, slices of hard-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 chopped capsicums until softened
- Add the remaining ingredients: stir in the chopped palm hearts, 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 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: keep cooking and stirring for about 5 to 10 minutes, until the mixture thickens well and pulls away from the base of the pan
- Assemble the cuscuz: pour the mixture into the prepared tin, smoothing the surface with a spatula to compact it lightly
- Unmould and serve: once slightly cooled, turn the cuscuz out onto a serving plate. Garnish with the black olives and serve immediately
Observations
Cuscuz paulista is one of Brazil’s best-known dishes, valued for its versatility and bold flavour. This traditional step-by-step recipe shows you how to make this savoury favourite in a practical, straightforward way, giving you a result that is perfect for sharing with family or serving at special gatherings. With accessible ingredients and a direct method, you’ll end up with a dish that looks appealing and tastes deeply satisfying.
This home-style version of cuscuz paulista is ideal for anyone looking for a flavourful option that suits a wide range of tastes. Its distinctive texture and 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 home-style version of cuscuz paulista is ideal for anyone looking for a flavourful option that suits a wide range of tastes. Its distinctive texture and mix of ingredients make it an excellent starter, snack, or even a light main dish. Follow the detailed instructions for a flawless cuscuz paulista.
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