Brazilian recipe
Easy and authentic cuscuz (Cuscuz e)
A classic, savory Brazilian cuscuz made with cornmeal, sardines, prawns, and hard-boiled eggs. It is a hearty and practical dish perfect for any meal.
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Ingredients
200 g cornmeal
2 tablespoons cassava flour
1 tin sardines in oil or water
1 tin green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (parsley and spring onion)
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250 g prawns
Water and salt to taste for the sauce
2 tablespoons cassava flour
1 tin sardines in oil or water
1 tin green peas
3 hard-boiled eggs
2 tablespoons chopped fresh herbs (parsley and spring onion)
10 black olives, pitted and chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250 g prawns
Water and salt to taste for the sauce
Where to find ingredients
Find cornmeal and cassava flour in the baking or grains aisle of local markets. Prawns and fresh herbs are best sourced from local fishmongers or markets. Tinned goods like sardines, tomato sauce, peas, and hearts of palm are available in the preserved goods section of general grocery stores.
Preparation method
- In a saucepan, combine the chopped tomatoes, black olives, hearts of palm, green peas, tomato sauce, and the prawns.
- Cook over medium heat, adding water and salt as needed, until the mixture forms a thick and flavorful sauce.
- In a separate mixing bowl, combine the cornmeal and the cassava flour.
- Pour the hot sauce over the flour mixture bit by bit, stirring constantly until you achieve a moist and uniform consistency.
- Preheat your steamer or cuscuz mould.
- Place the mixture into the steamer, shaping it gently into the mould.
- Decorate the top of the mixture with the hard-boiled eggs and the tinned sardines.
- Steam the cuscuz over low heat for approximately 20 to 30 minutes, or until the texture is firm and fully cooked.
- Serve warm, garnished with the chopped fresh herbs.
Observations
The Brazilian cuscuz is a highly versatile staple dish cherished across many regions, especially in the Northeast. Built upon a base of cornmeal hydrated with a rich, savory sauce, it makes for a deeply comforting meal. This specific recipe brings together prawns, tinned sardines, and hard-boiled eggs, resulting in layered flavors that are sure to satisfy everyone at your table.
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