Brazilian recipe
Classic Brazilian Cornmeal Steamed Cake (Cuscuz)
A traditional, comforting Brazilian dish made with cornmeal, sardines, shrimp, and hard-boiled eggs. It's a flavorful, no-fuss meal that's perfect for any time of day.
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Ingredients
200 g cornmeal (flaked)
2 tablespoons manioc flour (farinha de mandioca)
1 can sardines in oil, drained
1 can green peas, drained
3 hard-boiled eggs, sliced
2 tablespoons fresh parsley and scallions, finely chopped
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, sliced
1 can tomato sauce
250 g shrimp, peeled and deveined
Water and salt to taste for the sauce
2 tablespoons manioc flour (farinha de mandioca)
1 can sardines in oil, drained
1 can green peas, drained
3 hard-boiled eggs, sliced
2 tablespoons fresh parsley and scallions, finely chopped
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, sliced
1 can tomato sauce
250 g shrimp, peeled and deveined
Water and salt to taste for the sauce
Where to find ingredients
Cornmeal (flaked) and manioc flour (farinha de mandioca) can be found in the international or Latin American aisle of large supermarkets, or in specialized Brazilian/Latin grocery stores. Sardines, green peas, and tomato sauce are pantry staples available in any grocery store. For hearts of palm, check the canned vegetable aisle or specialty import sections. Fresh parsley and scallions are available in the produce section of any market. If you cannot find manioc flour, you may omit it, although it is traditional for binding.
Preparation method
- In a large pan, combine the chopped tomatoes, black olives, sliced hearts of palm, peas, tomato sauce, and shrimp
- Cook the mixture over medium heat, adding water and salt as needed to create a thick, flavorful, and seasoned sauce
- In a separate mixing bowl, combine the cornmeal and the manioc flour
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, uniform, and slightly crumbly texture
- Preheat your steamer (cuscuzeiro)
- Carefully pack the cornmeal mixture into the steamer, shaping it into the mold
- Decorate the top with the hard-boiled egg slices and the canned sardines
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until it feels firm to the touch
- Serve hot, garnished with the freshly chopped parsley and scallions
Observations
Cuscuz is a beloved staple across Brazil, especially cherished in the Northeast. Made primarily from cornmeal and steamed to a light, tender consistency, it is typically packed with a savory, aromatic sauce. This version features a classic combination of shrimp, canned sardines, and boiled eggs, creating beautiful layers of texture and taste that define true Brazilian comfort food.
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