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Cuscuz Paulista, a unique spin on couscous that hails from the state of São Paulo, is a vibrant and flavourful dish that showcases the heart of Brazilian cuisine. It’s a savoury, moulded dish made from cornmeal, vegetables, and seafood or chicken, offering a beautiful blend of textures and flavours.
Often served at family gatherings, special celebrations, or as part of a larger spread, Cuscuz Paulista is a dish that brings warmth and colour to the table.
What Is Cuscuz Paulista?
Cuscuz Paulista is a traditional Brazilian dish made from fine cornmeal, or “fubá,” cooked with a mixture of vegetables, proteins such as chicken, shrimp, or tuna, and seasonings. What makes it distinctive is its presentation, the mixture is moulded in a bundt pan or a similar mould and then flipped out to reveal a colourful, layered creation.
The dish is often garnished with sliced eggs, olives, tomatoes, and sometimes peas, creating an eye-catching centrepiece for any meal.
Despite being called “couscous,” this dish is different from the North African version made from wheat semolina. The Brazilian version is heartier and incorporates more varied ingredients, making it a satisfying dish in both flavour and substance.
It’s a versatile food that can be served as a light lunch or a side at larger meals, and it’s often enjoyed at celebrations, showcasing the richness of Brazilian culinary traditions.
Ingredients and Taste
The base of Cuscuz Paulista is made from fine cornmeal, which gives the dish its smooth, dense texture. This is combined with a flavourful broth, usually made from vegetables and meat or seafood stock, which adds depth and richness to the dish.
The ingredients that go into the cuscuz vary, but you’ll often find a mix of sautéed onions, garlic, bell peppers, tomatoes, peas, and proteins like shrimp, tuna, or chicken. Fresh herbs like cilantro or parsley add brightness, while olives and boiled eggs bring an extra layer of flavor and texture.
When it comes to taste, Cuscuz Paulista is a satisfying balance of savoury, slightly tangy, and fresh flavours. The cornmeal absorbs the richness of the broth and seasonings, while the vegetables and protein add texture and bursts of flavour.
The dish has a comforting, hearty feel, but the lightness of the vegetables and the brightness of the herbs keep it from being too heavy. It’s a dish that’s flavourful but not overwhelming, offering a little bit of everything in each bite.
A Taste of History
Cuscuz Paulista is rooted in the rich culinary heritage of São Paulo, a region known for its diverse cultural influences and a cuisine that blends native Brazilian, African, and European traditions.
The origins of the dish can be traced back to the African slaves brought to Brazil, who adapted their traditional couscous recipes using local ingredients like cornmeal.
Over time, the dish evolved into the version we know today, with the inclusion of seafood, vegetables, and a more elaborate presentation.
In São Paulo, Cuscuz Paulista became a popular dish not only because of its delicious taste but also because of its practicality, it can be prepared ahead of time, served at room temperature, and feeds a crowd.
This made it an ideal dish for family gatherings, celebrations, and community events. The decorative aspect of the dish, with its colourful garnishes, also adds to its festive appeal, making it a favourite for special occasions.
Cuscuz Paulista (Brazilian Couscous) Recipe
Serves: 4 people
Ingredients:
- 1 cup cornmeal or pre-cooked corn flour (farinha de milho)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup tomatoes, diced
- 1/2 cup canned peas, drained
- 1/2 cup canned corn, drained
- 1/2 cup cooked shrimp (optional)
- 1/2 cup cooked shredded chicken (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp tomato paste
- 1 1/2 cups chicken or vegetable broth
- 1 boiled egg, sliced (for decoration)
- 1/4 cup olives, sliced (for decoration)
- Salt and pepper to taste
- Oil for greasing the mould
Directions
Preheat your oven to 180°C (350°F). Take a medium-sized bowl and set aside the cornmeal. Grease a round mould (such as a bundt pan) with oil, ensuring all sides are coated to prevent sticking. Arrange the sliced boiled egg and olives at the bottom and sides of the mould for a decorative finish.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant. This base will build the rich flavors of your Cuscuz Paulista.
Add the chopped red bell pepper and diced tomatoes to the skillet, cooking for another 5 minutes. Stir occasionally until the vegetables are tender and the tomatoes release their juices. Season with salt and pepper to taste.
Incorporate the shrimp and/or shredded chicken (if using) into the skillet, mixing them with the vegetables. Cook for 3-4 minutes until the shrimp turns pink and the chicken is warmed through. If skipping the protein, you can proceed to the next step.
Stir in the drained peas, corn, and tomato paste, mixing well. Let it simmer for another 2 minutes. Add half of the chopped cilantro at this stage to infuse a fresh flavour into the dish.
Pour the chicken or vegetable broth into the skillet and bring to a gentle simmer. Slowly add the cornmeal, stirring constantly to ensure it absorbs the liquid evenly without forming lumps. Keep stirring until the mixture thickens and pulls away slightly from the sides of the skillet, about 5 minutes.
Once the mixture has thickened, taste and adjust the seasoning with more salt, pepper, or a touch of olive oil if desired. Remove from heat and allow the mixture to cool slightly, making it easier to handle.
Carefully transfer the couscous mixture into the prepared mould, pressing it down gently with the back of a spoon to ensure it is compact. Let the mixture sit for a few minutes before inverting the mould onto a serving plate. Garnish with additional cilantro, and serve the Cuscuz Paulista warm or at room temperature.
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