Brazilian recipe
Traditional Brazilian cuscuz (Cuscuz brasileiro)
Make Brazilian corn couscous-style dish with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
200 g de farinha de milho
2 colheres (sopa) de cassava flour
1 lata de sardinha (conserva)
1 lata de peas
3 eggs cookeds
2 colheres (sopa) de cheiro-verde chopped
10 olivess pretas choppeds
5 tomatos choppeds
4 palmitos choppeds
1 lata de sauce de tomato
250 g de prawns
Água e salt to taste para o sauce
2 colheres (sopa) de cassava flour
1 lata de sardinha (conserva)
1 lata de peas
3 eggs cookeds
2 colheres (sopa) de cheiro-verde chopped
10 olivess pretas choppeds
5 tomatos choppeds
4 palmitos choppeds
1 lata de sauce de tomato
250 g de prawns
Água e salt to taste para o sauce
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a pan, combine os tomatos choppeds, olivess pretas, palmitos choppeds, peas, sauce de tomato e o prawns
- Cook os ingredientes em medium heat, adicionando água e salt to taste, até formar um sauce denso e saboroso
- In a bowl separada, mix a farinha de milho e a cassava flour
- Despeje o sauce quente sobre as farinhas aos poucos, misturando continuamente, até obter uma consistência úmida e homogênea
- Preaqueça um cuscuzeiro
- Acomode a mistura no cuscuzeiro, moldando o cuscuz
- Decore o topo com os eggs cookeds e a sardinha em conserva
- Cook o cuscuz em banho-maria em low heat por aproximadamente 20 a 30 minutes, ou até que esteja firme e cooked
- Serve quente, guarnecido com o cheiro-verde chopped
Observations
Traditional Brazilian cuscuz is Brazilian corn couscous-style dish, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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