Brazilian recipe
Traditional Cuscuz Recipe (Cuscuz paulista)
Learn how to make authentic cuscuz paulista with this homemade recipe. A savoury, versatile dish that suits any occasion, with simple step-by-step guidance.
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Ingredients
1/2 cup vegetable oil
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for garnish
1 small green bell pepper, diced into small cubes
1 small red bell pepper, diced into small cubes
1 can sweet corn, drained
1 can peas, drained
1 can hearts of palm, chopped
2 boiled eggs, roughly chopped
2 boiled eggs, sliced, for garnish
2 cans canned sardines, drained, deboned, and flaked
4 tablespoons chopped fresh herbs (parsley and spring onion)
6 stock cubes, vegetable or chicken
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chilli, chopped, or hot sauce to taste
Black olives, for garnish
8 ripe tomatoes, peeled, seeded, and chopped
2 ripe tomatoes, thinly sliced, for garnish
1 small green bell pepper, diced into small cubes
1 small red bell pepper, diced into small cubes
1 can sweet corn, drained
1 can peas, drained
1 can hearts of palm, chopped
2 boiled eggs, roughly chopped
2 boiled eggs, sliced, for garnish
2 cans canned sardines, drained, deboned, and flaked
4 tablespoons chopped fresh herbs (parsley and spring onion)
6 stock cubes, vegetable or chicken
4 cups fine cornmeal
2 tablespoons fine cassava flour
1 red chilli, chopped, or hot sauce to taste
Black olives, for garnish
Where to find ingredients
Look for the ingredients in the fresh produce section, tinned fish aisle, baking aisle, and spice shelves of supermarkets or local markets in Uganda. If needed, substitute fine cornmeal for farinha de milho and cassava flour for farinha de mandioca, keeping the original ingredients as the preferred option.
Preparation method
- Prepare the pan: line the base and sides of a pudding mould 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 chopped peppers until softened
- Add the remaining ingredients: stir in the chopped hearts of palm, peas, corn, chopped eggs, flaked sardines, and chopped chilli. Mix well
- Prepare 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
- Work in the flours: add the cornmeal and cassava flour gradually, stirring constantly so it does not lump, 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 mould, smoothing the surface with a spatula to compact it lightly
- 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 one of Brazil's signature dishes, loved for its versatility and bold flavour. This traditional step-by-step video recipe shows you how to prepare this savoury dish in a practical, straightforward way, delivering a beautiful result that's perfect for sharing with family or serving at special occasions. With accessible ingredients and a no-fuss method, you'll end up with a dish that looks as good as it tastes.
This homemade version of cuscuz paulista is ideal for anyone looking for a flavourful option that appeals to many palates. Its unique texture and the combination of ingredients make it an excellent starter, snack, or even a light main course. 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 many palates. Its unique texture and the combination of ingredients make it an excellent starter, snack, or even a light main course. Follow the detailed instructions for a flawless cuscuz paulista.
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