Cuscuz Paulista

Name: Cuscuz Paulista
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 300 g flaked cornmeal; 150 g canned sardines; 100 g peas; 2 tomatoes; 2 hard-boiled eggs; 1 handful olives; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Cuscuz Paulista hails from the bustling city of São Paulo, where it finds its place at tables large and small, often during weekend gatherings or celebratory meals. This dish showcases the city's penchant for hearty, flavorful fare, with ingredients that reflect the diverse culinary influences that characterize Brazilian cuisine.

A true São Paulo classic, this cuscuz is richly textured with flaked cornmeal and generously laden with sardines, peas, and olives. The flavors meld together with the fresh acidity of tomatoes and the smoothness of hard-boiled eggs, creating a savory and satisfying dish. Salt is added to taste, honoring the Brazilian cook's intuitive approach, ensuring each bite is perfectly seasoned.

Ingredients

300 gflaked cornmeal
150 gcanned sardines
100 gpeas
2tomatoes
2hard-boiled eggs
1 handfulolives
to tastefine sea salt

Method

Begin by preparing your vegetables. Dice the 2 tomatoes into small, even pieces to ensure they cook uniformly. Set them aside. Slice the hard-boiled eggs into rounds and set aside for later use.
In a medium-sized saucepan, heat 2 tablespoons of oil over medium heat. Add one finely chopped onion and sauté until it becomes translucent and soft, releasing its sweet aroma. This should take about 3 to 5 minutes, but focus on the change in texture and aroma rather than time.
Add the diced tomatoes to the saucepan with the softened onions. Stir occasionally, allowing the tomatoes to break down and release their juices, creating a fragrant base for your dish. This should take about 5 minutes, or until the tomatoes are tender and their color deepens.
Stir in 100 g of peas and a handful of olives. Mix well to combine all the ingredients, ensuring the peas are evenly distributed throughout the mixture. Cook for another 2 to 3 minutes, until the peas are tender but still bright green.
Add the 150 g of canned sardines to the saucepan, breaking them into smaller pieces with a spoon as you mix them into the vegetable mixture. Allow the sardines to heat through, infusing the dish with their rich flavor.
Gradually add 300 g of flaked cornmeal to the saucepan, stirring continuously to incorporate it with the other ingredients. The mixture should start to thicken and come together, forming a cohesive mass.
Season the mixture with fine sea salt to taste, stirring well to ensure the seasoning is evenly distributed. Taste and adjust the salt as needed, remembering that the flavors should be balanced and savory.
Once the mixture is well combined and heated through, remove the saucepan from the heat. Carefully transfer the mixture into a mold or serving dish, pressing it down gently to compact it. Arrange the sliced hard-boiled eggs on top for garnish.
Allow the Cuscuz Paulista to cool slightly before serving. This will help it hold its shape when unmolded. Serve warm, sharing it with family and friends as a true São Paulo home-cooked dish.