Everyday meals
Paulista cuscuz
A dish of corn semolina or cornmeal steamed until fluffy, served with eggs, sardines or chicken and vegetables. Very common in São Paulo, it is typically accompanied by tomatoes and green peas.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the semolina with the lukewarm water and salt in a bowl until you get a moist, crumbly texture, with no dry lumps.
- Line the top of a couscoussier or steamer with a fine cloth, then spread the damp semolina over it and press down lightly.
- Steam for 20 to 25 minutes, until the semolina is tender and swollen.
- Meanwhile, fry the onion and garlic in the oil for 5 minutes, then add the diced tomatoes and peas. Let simmer for 10 minutes.
- Stir in the crumbled sardines or the cooked chicken pieces, then adjust the seasoning with the paprika and parsley.
- Turn the cuscuz out onto a serving dish, then top it with the tomato and pea mixture.
- Garnish with the hard-boiled eggs cut into wedges, the olives and the grated carrot, then serve warm.
Variations and tips
Sweet breakfast version. Serve the cuscuz with sweetened coconut milk, sugar and cinnamon instead of the savoury topping.
Using what's easy to find. Fine corn semolina can be replaced with fine polenta, steamed in the same way.
More ideas
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.