How To Make Cuscuz Paulista? - Brazil Travel Expert

In a large pot, bring the vegetable broth to a boil.

Gradually add the cornmeal to the boiling broth, stirring constantly to avoid lumps.

Reduce heat to low and cook for about 10 minutes, stirring frequently until thickened.

Remove from heat and let it cool slightly.

In a large mixing bowl, combine the cooked cornmeal mixture with the chicken, tomatoes, bell peppers, green peas, green onions, parsley, olive oil, salt, black pepper, paprika, and cumin.

Mix well until all ingredients are evenly combined.

Transfer the mixture to a greased mold or a large dish, pressing it down firmly.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Once set, unmold the cuscuz onto a serving platter.

Slice and serve cold or at room temperature.

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