Cuscuz de Milho (Bissau-Guinean Corn Couscous)
Local name: Cuscuz de milho
In short: Cornmeal rubbed into tiny granules and steamed twice until light and fluffy, then served hot with a rich sauce. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Cuscuz de milho is couscous made from corn, in a country where millet and corn are the main grains of the interior. Cornmeal is rubbed with a little water into tiny granules, steamed twice until light and fluffy, then served with a sauce. It takes patience but little effort, and the texture is much lighter than polenta. A steamer lined with cheesecloth is all the equipment you need.
Instructions
- Put the cornmeal in a wide bowl. Dissolve the salt in the 100 ml water. Sprinkle the water over the meal a few tablespoons at a time, rubbing it between your fingertips to form small damp granules. Do not make a paste.
- Bring water to a boil in the base of the steamer or a large pot. Line the steamer basket with damp cheesecloth, making sure it sits above the water.
- Pile the granules loosely into the steamer, cover and steam for 20 minutes, until steam rises evenly through the top.
- Tip the couscous into a bowl. Sprinkle with the 3 tbsp cold water and the oil, and break up any lumps with a fork or damp hands. Let it cool for a few minutes.
- Return the couscous to the steamer and steam for 20 minutes more, until fluffy and tender.
- Fluff with a fork and serve hot with a sauce such as caldo de mancarra (peanut sauce).
Tips
- Do not pack the couscous into the steamer. Loose granules let the steam pass through, which gives a fluffy texture.
- Millet flour gives a more traditional flavor if you can find it. It needs the same method but may take 5 minutes less steaming.
Questions and answers
Can I use instant couscous instead?
Not as a true swap. Instant couscous is made from wheat, so it tastes different and contains gluten. Corn couscous has a sweeter taste and chewier bite.
How do I reheat leftover cuscuz?
Sprinkle it with a little water and steam for 5 minutes, or warm it in the microwave covered with a damp paper towel. It keeps for 3 days in the fridge.
What do you eat with cuscuz de milho?
A saucy dish works best, such as caldo de mancarra (peanut sauce) or a palm fruit stew. The granules soak up the sauce.
How long does it take to make Cuscuz de Milho (Bissau-Guinean Corn Couscous)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Cuscuz de Milho (Bissau-Guinean Corn Couscous)?
About 300 kcal per serving, with 7 g of protein, 57 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 57 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
