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-sized tomatoes, diced; 1/4 cup of black olives without pit; 1/2 cup of peas; 1 cup of palm heart strips; 250g of cooked pork, cut into cubes; 250g of cooked chicken, roughly chopped; 3 cups of water; 2 tablespoons of fresh parsley, minced; 2 tablespoons of green onion, minced; salt and black pepper to taste; To garnish:; tomato slices; hard-boiled egg; tinned sardines

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-sized tomatoes, diced
8
1/4 cup of black olives without pit
9
1/2 cup of peas
10
1 cup of palm heart strips
11
250g of cooked pork, cut into cubes
12
250g of cooked chicken, roughly chopped
13
3 cups of water
14
2 tablespoons of fresh parsley, minced
15
2 tablespoons of green onion, minced
16
salt and black pepper to taste
17
To garnish:
18
tomato slices
19
hard-boiled egg
20
tinned sardines

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-sized tomatoes, diced
8
1/4 cup of black olives without pit
9
1/2 cup of peas
10
1 cup of palm heart strips
11
250g of cooked pork, cut into cubes
12
250g of cooked chicken, roughly chopped
13
3 cups of water
14
2 tablespoons of fresh parsley, minced
15
2 tablespoons of green onion, minced
16
salt and black pepper to taste
17
To garnish:
18
tomato slices
19
hard-boiled egg
20
tinned sardines

Directions

1
Mix the cornmeal and cassava flour in a bowl
2
Add the lukewarm water seasoned with salt, stirring gently to disperse the starch from the cornmeal
3
The mixture should be smooth and fine. Reserve
4
In a pan, heat the olive oil and sauté the remaining ingredients
5
Let it cool
6
Then add the cooked mixture to the flour and mix well
7
The dough should be sticky
8
Garnish the bottom and sides of the cuscus mold with tomato slices, hard-boiled egg, peas, and sardines, and fill it with the dough, pressing gently and interlacing with chopped egg and peas
9
Make a few holes in the dough to facilitate steam release
10
Baste with boiling water for 15 minutes to cook through
11
Let it cool slightly and then unmold
12
Note: If you don't have a cuscus mold, simply pour the flour mixture into the pan and stir vigorously to prevent lumping until the bottom of the pan is visible
13
Mold a shape of approximately 4 liters in capacity and fill with the dough
14
Let it cool and then unmold
15
Unlike the Bahian-style cuscus, this Paulista-style cuscus is savory
16
It's one of the traditional dishes of Holy Thursday, alongside the codfish stew.