Brazilian Couscous (Cuscuz Paulista)

Ingredients

• 400g cornmeal flakes (farinha de milho flocada)
• 3 tbsp oil
• 1 onion, chopped
• 4 garlic cloves
• 1 cup peas
• 2 carrots, diced
• 1 can chopped tomatoes
• 1 cup cooked shredded chicken
• 100g black olives, sliced
• 1 can sardines in oil (optional)
• 3 hard-boiled eggs
• 2 tbsp tomato paste
• 500ml chicken stock
• Coriander
• Salt

Instructions

1. Fry onion and garlic in oil; add tomato paste, tomatoes, peas, carrots.
2. Stir in chicken and sardines; warm through.
3. Add stock; bring to a boil.
4. Stir in cornmeal; cook gently 5 minutes until thick.
5. Decorate the inside of a lightly oiled tube tin with halved boiled eggs, olives and pepper strips.
6. Press the cornmeal mixture in firmly.
7. Cool 30 minutes, then unmould onto a plate.
8. Slice into wedges.

Serving suggestions

• Serve at room temperature, sliced.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions