Cuscuz de Milho (Cape Verdean Steamed Cornmeal Cake)
In short: A tender cake of steamed cornmeal, sugar and a hint of cinnamon, served warm with butter and coffee for breakfast, the Cape Verdean way. It takes about 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 30 min
- Resting
- 10 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 295 kcal
Cape Verdean cuscuz is not the semolina couscous of North Africa. It is a cake of fine cornmeal, moistened, sweetened and steamed until it holds a shape, then eaten warm at breakfast with butter, a glass of milk or a cup of strong coffee. The grains stay soft and slightly crumbly, never pasty. Traditionally it is steamed in a special pot with a perforated base, but a steamer basket lined with cloth does the job.
Instructions
- Mix the cornmeal, salt, sugar and cinnamon in a large bowl. Sprinkle in the water a few spoonfuls at a time, rubbing the mixture between your fingertips until it feels like damp sand and clumps when squeezed.
- Rest the damp cornmeal for 10 minutes so the grains absorb the water, then break up any large clumps with your fingers.
- Fill a pot with 3 cm (1 in) of water and bring it to a boil. Line a steamer basket or colander that fits over the pot with a damp, clean cloth.
- Spoon the cornmeal into the lined basket without pressing it down. Fold the cloth over the top, cover with a lid and steam for 25 to 30 minutes, until the grains are cooked through and the cake holds together.
- Turn the cuscuz out onto a plate and let it stand for 5 minutes. Cut into wedges and serve warm, with a generous knob of butter on each piece.
- Serve with hot milk or strong coffee, and extra sugar if you like it sweeter. Leftovers can be re-steamed for 5 minutes.
Tips
- Use fine cornmeal, not coarse polenta grits, so the cake steams evenly. If you only have coarse cornmeal, pulse it in a blender for a few seconds first.
- Do not pack the grains down in the steamer. Loose grains let steam rise through, and the cuscuz stays tender instead of dense.
Questions and answers
Is Cape Verdean cuscuz the same as couscous?
No. It is made from cornmeal, not semolina, and is steamed into a soft cake rather than served as loose grains under a stew.
Can I make cuscuz without a special steamer?
Yes. A steamer basket or a colander over a pot of boiling water works well. Line it with a damp cloth so the fine grains do not fall through.
What do you eat cuscuz with?
Butter and coffee or hot milk are the classic partners for breakfast. Some people add a drizzle of honey.
How long does it take to make Cuscuz de Milho (Cape Verdean Steamed Cornmeal Cake)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Cuscuz de Milho (Cape Verdean Steamed Cornmeal Cake)?
About 295 kcal per serving, with 4 g of protein, 49 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 49 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
