Cuscuz Paulista (São Paulo Savory Cornmeal Mold)
In short: Savory cornmeal steamed with tomato sauce, sardines, hearts of palm, peas and olives, then unmolded and decorated with sliced egg. It takes about 1 h 15 min in total and makes 8 servings.
- Prep
- 35 min
- Cook
- 40 min
- Resting
- 25 min
- Total
- 1 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Cuscuz paulista is a São Paulo buffet classic and a regular at family weekend lunches. It is made from flaked cornmeal, not wheat, mixed into a tomato sauce with sardines, hearts of palm, peas and olives, then pressed into a ring mold lined with egg and tomato slices. Once unmolded it looks like a jeweled cake. It is served warm or at room temperature, cut in wedges.
Instructions
- Stir the cornmeal, warm water and salt together and leave for 15 minutes, until soft and crumbly like wet sand.
- Cook the eggs in boiling water for 10 minutes, cool in cold water, then peel and slice.
- Heat the olive oil in a large pot and cook the onion for 5 minutes. Add the garlic, tomatoes and tomato paste and cook for 8 minutes. Add the water and simmer for 10 minutes until saucy.
- Stir in the hearts of palm and peas and cook for 5 minutes. Fold in the sardines, olives and parsley, and season with salt and pepper.
- Gradually fold the moistened cornmeal into the hot sauce. Cover and cook over low heat for 5 to 8 minutes, until steamy and the cornmeal is cooked through and holds together when pressed.
- Oil a 2.5-liter ring mold. Arrange the egg slices, tomato slices and olives in the base. Spoon in the cornmeal mixture, pressing down firmly with the back of a spoon.
- Rest for 10 minutes, then unmold onto a platter. Serve warm or at room temperature in wedges.
Tips
- If you cannot find flaked cornmeal, use fine pre-cooked cornmeal (the kind used for arepas). Add the water gradually, since it absorbs less than flaked cornmeal.
- For a shrimp version, replace the sardines with 300 g (10 oz) peeled cooked shrimp folded in at the end.
Questions and answers
How is cuscuz paulista different from couscous?
It is made from cornmeal rather than wheat semolina. The cornmeal is cooked in a tomato sauce with fish and vegetables, then pressed into a mold. It looks and tastes quite different from North African couscous.
Can I make cuscuz paulista ahead of time?
Yes. It keeps in the fridge for 3 days, and it is good cold or at room temperature. Reheat slices briefly if you prefer it warm.
Can I use chicken instead of sardines?
Yes. Fold in 300 g (10 oz) of shredded cooked chicken in place of the sardines. Add a little more salt and a squeeze of lime.
How long does it take to make Cuscuz Paulista (São Paulo Savory Cornmeal Mold)?
About 1 h 15 min in total: 35 min of preparation and 40 min of cooking.
How many calories are in Cuscuz Paulista (São Paulo Savory Cornmeal Mold)?
About 320 kcal per serving, with 15 g of protein, 37 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 37 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
