Cuscus

Name: Cuscus
Yield: 12
Ingredients: 4 cups of cornmeal; 1 cup of cassava flour; 4 cups of lukewarm water seasoned with 1 tablespoon of salt; 1/4 cup of olive oil; 1 large onion, finely chopped; 2 cloves of garlic, minced; 5 medium tomatoes, diced; 1/4 cup of black olives without pits; 1/2 cup of peas; 1 cup of palm heart strips; 250g of cooked pork, cut into small cubes; 250g of cooked chicken, coarsely chopped; 3 cups of water; 2 tablespoons of parsley, minced; 2 tablespoons of chives, minced; salt and black pepper to taste; To garnish: tomato slices, hard-boiled egg, sardines in oil

1
4 cups of cornmeal
2
1 cup of cassava flour
3
4 cups of lukewarm water seasoned with 1 tablespoon of salt
4
1/4 cup of olive oil
5
1 large onion, finely chopped
6
2 cloves of garlic, minced
7
5 medium tomatoes, diced
8
1/4 cup of black olives without pits
9
1/2 cup of peas
10
1 cup of palm heart strips
11
250g of cooked pork, cut into small cubes
12
250g of cooked chicken, coarsely chopped
13
3 cups of water
14
2 tablespoons of parsley, minced
15
2 tablespoons of chives, minced
16
salt and black pepper to taste
17
To garnish: tomato slices, hard-boiled egg, sardines in oil

Ingredients

1
4 cups of cornmeal
2
1 cup of cassava flour
3
4 cups of lukewarm water seasoned with 1 tablespoon of salt
4
1/4 cup of olive oil
5
1 large onion, finely chopped
6
2 cloves of garlic, minced
7
5 medium tomatoes, diced
8
1/4 cup of black olives without pits
9
1/2 cup of peas
10
1 cup of palm heart strips
11
250g of cooked pork, cut into small cubes
12
250g of cooked chicken, coarsely chopped
13
3 cups of water
14
2 tablespoons of parsley, minced
15
2 tablespoons of chives, minced
16
salt and black pepper to taste
17
To garnish: tomato slices, hard-boiled egg, sardines in oil

Directions

1
In a bowl, mix the cornmeal and cassava flour
2
Add the lukewarm water seasoned with salt gradually and knead the cornmeal with your hands until it becomes fine and crumbly. Reserve
3
In a pan, heat the olive oil and sauté the remaining ingredients
4
Let it cool
5
Then add the cooked mixture to the cornmeal and mix well
6
The mixture should be sticky
7
Garnish the bottom and sides of the cuscus mold with tomato slices, hard-boiled egg, peas, and sardines, and fill the mold with the mixture, pressing gently and alternating with chopped eggs and peas
8
Make a few holes in the mixture to allow steam to escape
9
Steam for 15 minutes to be ready
10
Let it cool slightly and unmold
11
Serve 12 portions
12
Note: If you don't have a cuscus mold, simply pour the cornmeal mixture into the pan and mix vigorously until the bottom of the pan is visible
13
Decorate a mold with a capacity of more or less 4 liters and fill it with the mixture, letting it cool and then unmolding
14
Unlike the Bahian-style cuscus, the Paulista-style cuscus is salty
15
It's one of the traditional dishes served on Good Friday, alongside codfish stew.