Brazilian Cuscuz Recipe: A Taste of the Northeast!

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie protein option.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: cooked potatoes

Avocado adds creaminess without cholesterol.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Capers provide a similar briny flavor.

cornmeal

🥗Healthier: quinoa

💰Cheaper: polenta

Polenta is often less expensive and easy to find.

Add 2 cups of cornmeal to a bowl.

Add salt to taste and mix well.

Hydrate the cornmeal with coconut milk, adding it little by little until mixed well.

Set the mixture aside for about 20 minutes to hydrate.

Coat a cuscuz pot or a ramekin with butter using a paper towel to prevent sticking.

Boil water in the cuscuz pot.

Add the cornmeal mixture to the pot, filling it halfway.

Top the cornmeal with shredded smoked pork ribs and cream cheese.

Cover the pot tightly and steam for 10 minutes once the water is boiling.

After 10 minutes, carefully flip the cuscuz onto a plate and check if it comes out in one piece.

For the sweet version, add pieces of guava and shredded coconut to another bowl.

Mix in more guava if needed, about 2 tablespoons.

Add a layer of cornmeal to the bottom of the pot to prevent sticking.

Press down the mixture and steam for another 10 minutes.

After 10 minutes, check the sweet version and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens