Brazilian recipe
Classic Savoury Cornmeal Steamed Cake (Cuscuz)
A traditional Brazilian staple, this steamed cornmeal cake is packed with prawns, sardines, and hard-boiled eggs for a hearty and flavoursome meal.
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Ingredients
200 g flaked cornmeal (farinha de milho)
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin peas
3 hard-boiled eggs
2 tbsp chopped fresh coriander and parsley (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250 g prawns
Water and salt to taste
2 tbsp cassava flour (farinha de mandioca)
1 tin sardines in oil
1 tin peas
3 hard-boiled eggs
2 tbsp chopped fresh coriander and parsley (cheiro-verde)
10 black olives, chopped
5 tomatoes, chopped
4 hearts of palm, chopped
1 tin tomato sauce
250 g prawns
Water and salt to taste
Where to find ingredients
Find flaked cornmeal and cassava flour in the baking or specialty aisles of major Zambian supermarkets. Fresh prawns and tinned goods such as sardines and hearts of palm are widely available in standard grocery store aisles or local markets. If a traditional cuscuzeiro is unavailable, a standard stovetop vegetable steamer can be used as an alternative.
Preparation method
- In a heavy-bottomed pot, combine the chopped tomatoes, black olives, hearts of palm, peas, tomato sauce, and prawns.
- Cook over medium heat, adding water and salt as needed, until the sauce becomes thick and flavoursome.
- In a separate mixing bowl, combine the flaked cornmeal and the cassava flour.
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you reach a moist and uniform consistency.
- Preheat your steamer or traditional cuscuzeiro pot.
- Pack the mixture into the steamer, shaping it gently into the vessel.
- Decorate the surface with the hard-boiled eggs and the sardines.
- Steam in a bain-marie over low heat for approximately 20 to 30 minutes, or until the cake is firm and fully cooked through.
- Serve warm, garnished with the freshly chopped cheiro-verde.
Observations
The Brazilian cuscuz is a versatile and beloved dish across many regions, holding a special place in Northeastern culinary traditions. Built upon a base of flaked cornmeal hydrated by a rich, seasoned broth, it offers a deeply comforting texture. This version layers savoury ingredients like prawns, tinned sardines, and hard-boiled eggs, resulting in a dish that is as visually appealing as it is delicious.
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