Cuscuz Paulista

Nutrition · per serving

Steps

1. 1

   Boil the eggs first: place the eggs in a small pan, cover with water, bring to a boil, then cook for 9 minutes. Cool briefly under cold running water and peel. While they cook, finely chop the onion and tomato, mince the garlic, slice the heart of palm and olives, and chop the parsley. Lightly oil a small ring mould or 14-16 cm bowl.

   2 large (100 g) hard-boiled eggs, peeled80 g onion, finely chopped2 cloves (8 g) garlic, minced150 g ripe tomato, finely chopped120 g heart of palm, drained and sliced50 g green olives, sliced10 g parsley, chopped5 ml olive oil
2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the onion with a pinch of the salt and cook for 2-3 minutes until softened but not browned. Stir in the garlic for 30 seconds, just until fragrant, so it does not burn and turn bitter.

   15 ml olive oil80 g onion, finely chopped5 g salt2 cloves (8 g) garlic, minced
3. 3

   Add the chopped tomato and cook for 2 minutes until it starts to break down. Stir in the passata, water, corn, heart of palm, olives, remaining salt, and black pepper. Simmer for about 4 minutes, until the broth is well seasoned and the vegetables are hot. Taste the liquid now; it should be slightly more pronounced than you want the finished cuscuz, because the cornmeal will absorb the seasoning.

   150 g ripe tomato, finely chopped120 ml tomato passata300 ml water80 g sweet corn kernels, drained120 g heart of palm, drained and sliced50 g green olives, sliced5 g salt1 g ground black pepper
4. 4

   Reduce the heat to low and rain in the cornmeal gradually, stirring constantly with a wooden spoon or spatula to prevent lumps. Cook for 3-4 minutes, stirring, until the mixture thickens into a soft, spoonable mass that pulls lightly from the sides of the pan. Fold in half of the parsley.

   140 g fine cornmeal (fubá or flocão milled fine)10 g parsley, chopped
5. 5

   Slice 1 egg and place some slices decoratively in the bottom of the mould; chop or slice the remaining egg. Spoon in one-third of the cuscuz mixture, add some of the remaining egg pieces in the middle, then fill with the rest, pressing gently to compact without crushing it. Let it rest for 5 minutes so it sets and unmoulds cleanly.

   2 large (100 g) hard-boiled eggs, peeled
6. 6

   Run a thin knife around the edge if needed and invert onto a plate. Scatter over the remaining parsley and serve warm. The texture should be moist and sliceable, not dry; if you prefer it softer next time, add 20-30 ml more water during cooking.

   10 g parsley, chopped

Origin & History

Cuscuz Paulista is a classic dish from São Paulo, developed from corn-based preparations shaped by Indigenous ingredients and later urban Brazilian cooking. Unlike the steamed northeastern cuscuz, this version is cooked on the stove with a savory tomato-rich mixture and commonly moulded with decorative toppings such as eggs, olives, and vegetables.