Brazilian recipe
Traditional Paulista Couscous Recipe (Cuscuz paulista)
Learn how to make the authentic Paulista-style savory couscous with this classic recipe. A versatile, flavorful dish perfect for any occasion.
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Ingredients
1/2 cup vegetable oil
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, sliced into thin rounds, for decoration
1 small green bell pepper, diced
1 small red bell pepper, diced
1 can of sweet corn, drained
1 can of green peas, drained
1 can of heart of palm, chopped
2 hard-boiled eggs, coarsely chopped
2 hard-boiled eggs, sliced into rounds for decoration
2 cans of canned sardines, drained, bones removed and flaked
4 tablespoons chopped fresh parsley and scallions
6 vegetable or chicken bouillon cubes
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chili pepper, chopped, or hot sauce to taste
Black olives for decoration
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, sliced into thin rounds, for decoration
1 small green bell pepper, diced
1 small red bell pepper, diced
1 can of sweet corn, drained
1 can of green peas, drained
1 can of heart of palm, chopped
2 hard-boiled eggs, coarsely chopped
2 hard-boiled eggs, sliced into rounds for decoration
2 cans of canned sardines, drained, bones removed and flaked
4 tablespoons chopped fresh parsley and scallions
6 vegetable or chicken bouillon cubes
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chili pepper, chopped, or hot sauce to taste
Black olives for decoration
Where to find ingredients
All ingredients can be found at local supermarkets. Sardines are often found in the canned fish aisle; fine cornmeal and cassava flour are available in the baking or international grains sections. If unavailable, you can substitute cassava flour with additional fine cornmeal, though the final texture may vary slightly.
Preparation method
- Prepare the mold: line the bottom and sides of a pudding or cake pan with tomato rounds, hard-boiled egg rounds, and some sardine fillets for the decoration.
- Sauté the aromatics: heat the vegetable oil in a large pot and sauté the 8 chopped tomatoes and the diced bell peppers until they are soft.
- Add the remaining ingredients: stir in the chopped heart of palm, peas, corn, chopped eggs, flaked sardines, and chopped chili pepper. Mix well.
- Prepare the broth: dissolve the 6 bouillon cubes in 4 cups of boiling water and pour over the ingredients in the pot. Let it boil for a few minutes.
- Incorporate the flours: add the cornmeal and the cassava flour gradually, stirring constantly to prevent lumps, until you obtain a homogeneous and firm dough.
- 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 pot.
- Assemble the couscous: pour the mixture into the prepared mold, smoothing the surface with a spatula to compact it slightly.
- Unmold and serve: once it has cooled slightly to warm, turn the couscous out onto a serving plate. Decorate with black olives and serve immediately.
Observations
Paulista couscous is an icon of Brazilian cuisine, valued for its versatility and bold flavor. This traditional step-by-step recipe teaches you how to prepare this savory delicacy in a practical way, ensuring a perfect result to share with family or at special gatherings. With accessible ingredients and a straightforward preparation, you will have a visually appealing and extremely tasty dish.
This homemade version is ideal for those looking for a flavorful option that pleases various palates. Its unique texture and the combination of ingredients make it an excellent appetizer, snack, or even a light main course. Follow the detailed instructions for an impeccable result.
This homemade version is ideal for those looking for a flavorful option that pleases various palates. Its unique texture and the combination of ingredients make it an excellent appetizer, snack, or even a light main course. Follow the detailed instructions for an impeccable result.
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