Venture into the tantalizing flavors of São Paulo with the traditional Brazilian Cuscuz Paulista. Rich, textured, and bursting with a delightful mix of seafood and vegetables, this savory dish is more than just a meal – it’s a celebration of Brazilian culture on a plate.
Equipment Required for the recipe
- Large mixing bowl
- Steamer or double boiler
- Frying pan
- Wooden spoon
- Mold or cake tin for shaping
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Estimated time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
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Ingredients
- 2 cups of cornmeal (farinha de milho)
- 2 cups of cooked and flaked sardines or mackerel
- 1 cup of peeled shrimp
- 2 hard-boiled eggs, sliced
- 2 tomatoes, chopped
- 1 green bell pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
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Instructions
- In the frying pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until they become translucent.
- Add tomatoes, bell pepper, and the flaked fish, stirring until the mixture is well-combined.
- Pour in the broth and season with salt and pepper. Let it simmer for about 10 minutes.
- Gradually add the cornmeal, stirring consistently to avoid lumps from forming. Continue to cook, stirring often, until the mixture becomes thick and pulls away from the sides of the pan.
- Gently fold in the shrimp and mix until they are well-distributed in the mixture.
- Grease the inside of the mold or cake tin and layer the bottom with slices of hard-boiled eggs.
- Transfer the cornmeal and seafood mixture into the mold, pressing it down to ensure there are no air gaps.
- Steam the mold in a double boiler or steamer for about 20 minutes.
- Once done, allow it to cool slightly before inverting the mold onto a serving plate.
- Garnish with fresh parsley before serving.
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Important notes about the recipe
- The consistency of the Cuscuz Paulista should be firm yet moist. Adjust the amount of broth if needed.
- You can also incorporate other seafood like clams or squid rings as per personal preference.
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Conclusion
Brazilian Cuscuz Paulista is a dish that captures the very essence of São Paulo’s rich culinary diversity. Every layer, every bite, resonates with history, tradition, and passion. It’s not just food, it’s an experience. Whether you’re serving it for a special occasion or a weekend treat, this dish is a testament to the fact that sometimes, the simplest ingredients create the most memorable meals. Journey through Brazil’s vibrant food scene, one bite at a time, with this authentic and delicious recipe.
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Nutritional Information per serving
- Calories: 300
- Protein: 18g
- Fat: 10g
- Fiber: 4g
- Sodium: 250mg
- Sugar: 3g
- Carbohydrates: 38g
- Cholesterol: 90mg
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Serving Size: 1 slice
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