Breakfast
Savory Corn Couscous, São Paulo Style
Ingredients
- - 300 g (2 cups) fine cornmeal (flocao or fine polenta)
- - 350 ml (1 1/2 cups) boiling water
- - 2 tbsp olive oil
- - 1 medium onion, finely chopped
- - 2 garlic cloves, minced
- - 200 g (7 oz) canned sardines or tuna in oil, drained
- - 1 large tomato, diced
- - 2 hard-boiled eggs, sliced
- - 80 g (1/2 cup) pitted green olives
- - 60 g (1/3 cup) fresh peas, cooked
- - 2 tbsp fresh coriander or parsley, chopped
- - 1 tsp salt
Method
- Heat olive oil in a skillet and saute the onion and garlic until soft, about 4 minutes.
- Add the tomato and sardines or tuna, breaking them up gently, and cook for 3 minutes. Season with salt.
- Pour the boiling water over the cornmeal in a bowl, stirring constantly until it becomes a thick, moist paste; fold in the sauteed mixture.
- Line the ring mould with plastic wrap, then arrange the olives, egg slices and peas decoratively on the base.
- Spoon the cornmeal mixture over the decorations, pressing down firmly and evenly to avoid air pockets.
- Chill for at least 2 hours, or until fully set.
- Invert onto a serving plate, peel off the plastic wrap, and garnish with coriander before slicing.
Introduction: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold.
Cultural Background: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold.
Tips: Press the mixture down firmly in the mould so the sliced couscous holds together neatly. Use a mould with a decorative pattern for an especially festive presentation.
Variations: Shrimp version: replace sardines with cooked, chopped shrimp for a coastal variation. Vegetarian version: omit fish and use sauteed hearts of palm and mushrooms instead. Vegetarian: No. Not traditionally vegan; a vegetable-only version can be made by omitting fish and eggs.
Storage: Cover and refrigerate for up to 3 days.
Reheating: Traditionally served cold or at room temperature; if preferred warm, steam slices for 5 minutes.
Nutrition: Per serving (1/8 of ring): approx. 240 kcal, 9 g protein, 9 g fat, 30 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I use polenta instead of flocao cornmeal?
A: Yes, fine instant polenta works well as a substitute for traditional flocao.
Q: Does it have to be moulded in a ring shape?
A: No, a loaf tin or bowl works too, though the ring shape is traditional for presentation.