The Cuscuz Paulista

The word Paulista refers to something from São Paulo; the other very famous Cuscuz from Brazil is the Cuscuz Nordestino, which is a simpler but similar dish. Cuscuz de Tapioca is a dessert. Originally, the couscous is a typical dish from Algeria, Africa; this dish was imported to Brazil with the slaves and has since become a very distinct brazilian classic and is very popular there. Today, Brazilian Cuscuz is presented very differently when compared to its african ancestor…

Yield: 4-6 servings
Total time:

The recipe for Cuscuz Paulista

To decorate:
* 2 tomatoes, sliced
* 3 hardboiled eggs, sliced
* 1 can heart of palm, sliced in halves lengthwise
* Whole sardine

The couscous itself:
* 1/2 cup of olive oil
* 1 and 1/2 cup chopped heat of palm
* 1 cup of canned peas, drained
* 1 red pepper, chopped
* 2 grated onions
* 2 tablespoons of cassava flour
* 2 chopped peppers without seeds
* 2 (250g) cans sardine fillets
* 4 tablespoons of chopped parsley
* 4 Chicken broth cubes
* 4 cups of boiling water
* 4 cups yellow cornmeal
* 8 tomatoes, peeled and seeded


1) Find a big enough ring mold, preferably a non-stick type, about 10 inches in diameter. Decorate the bottom and the side of your mold with sliced heart of palm, tomato slices and eggs slices, and some sardine fillets. Reserve.

2) Pour some oil in a saucepan, heat it up and brown the onion. Add the chopped tomatoes, bell pepper and fry for few minutes. Add the chopped heart of palm, the sardine, peas, parsley and pepper.

3) Add the broth cubes and stir until dissolved. Add the 4 cups boiling water, stir well and bring back to a boil. Gradually mix in the yellow cornmeal and the cassava flour and stirring constantly, until smoothly mixed.

4) Pour evenly this mixture into the predecorated form, gently compacting it. Unmold the Cuscuz on a plate by placing a plate on the mold then flipping it.

Your Cuscuz Paulista is ready to serve.

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