In Brazil, Cuscuz is made with corn flour or cassava flour or with cassava starch.
In Northeastern Cuscuz, unlike the paulista version, the ingredients are sautéed and cooked together, forming a dough that is then placed in a mold to solidify.
In the Southeast region, it is enriched with other ingredients, while in the Northeast, it is preferred simple with milk, eggs, butter, or dried meat or sweet – as in this case – with coconut milk, commonly consumed for breakfast.
Cuscuz is cooked by steam infusion, using a “cuscuzeira“.
- Difficulty: Medium
- Cost: Very affordable
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Steamed
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups flaked corn flour (or flaked cassava flour)
- 1 tablespoon sugar
- 3 1/2 oz grated coconut (desiccated)
- 1 1/4 cups coconut milk
- 1 pinch salt
- to taste coconut chips (optional)
Tools
- 1 Pot for cuscuz
Steps
Mix the flour with sugar and salt, add the coconut.
Mix the coconut milk (200 ml) with water.
Add the mixture to the flour. Mix with your hands.
It should be moist and sticky.
Let it rest for 10 minutes.
Place in the cuscuzeira pot and steam for 15-20 minutes.
Serve with coconut milk (100 ml) on top and, if desired, with coconut chips.
FAQ (Frequently Asked Questions)
What is a cuscuzeira and how does it work?
The cuscuzeira is a type of pot used for cooking foods using steam from boiling water.
As the name suggests, its most well-known function is preparing cuscuz, the dish made from flaked corn flour typical of the Northeast, with famous variations like the one from São Paulo.
There are now various models, colors, and sizes. Generally, the couscous pot is divided into 3 main parts: casserole, steamer, and lid.
Water needs to be added to the bottom of the pot, in the casserole, and once the water boils, add to the top part, the pot, the prepared mixture of flaked corn or cassava flour and other ingredients.
Alternatively, you can use a 3-in-1 pot for steaming.
