| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 15g | 2.5g | 35g |
| sugars | fibre | protein | salt |
| 6g | 5g | 25g | 1.2g |
Why I Love Brazilian Cuscuz Paulista
When I first came across Cuscuz Paulista, I instantly fell in love with its vibrant colors and layered textures. Originating from Brazil, this dish brings together a delightful mix of vegetables, broth, spices, and optional chicken, making it a true feast for the senses. The first bite left me reminiscing about similar Southern casseroles, but with an exotic twist that elevated it to a whole new level of culinary delight.
A Fusion of Cultures
My Southern roots have ingrained in me a profound appreciation for soulful cooking, and Cuscuz Paulista perfectly embodied that with its wholesome ingredients and the loving care required to prepare it. The olive oil sautéed onion and garlic, harmonized by the vibrant bell peppers, corn, and peas, reminded me of the cozy and colorful creole dishes I often enjoyed in my hometown of Charleston, South Carolina. Meanwhile, the addition of cornmeal—a staple in Southern kitchens melded seamlessly with the Brazilian influences.
Versatility at Its Best
One of the reasons I adore this Cuscuz Paulista recipe is its versatility. It can easily be adapted to fit a variety of dietary needs and preferences. The use of vegetable broth keeps it vegetarian-friendly, while the optional addition of shredded chicken caters to meat-lovers. The garnishes of boiled eggs, cooked shrimp, hearts of palm, and black olives not only add visual appeal but also invite a medley of flavors that complement each other beautifully.
If you’re a fan of Southern cornbread dressing or even the classic Lowcountry Boil, you’ll find Cuscuz Paulista to be a delightful twist on these familiar flavors. Its rich and hearty composition, enriched by the earthy notes of cumin and paprika, makes it a perfect standalone dish or an impressive addition to a festive spread. Serve it alongside a simple green salad or a bowl of collard greens to complete the meal.
Inspired by the recipes of renowned Brazilian chef Lucas Corso, this dish offers a heartfelt tribute to the confluence of my culinary journey. Each ingredient, from the finely chopped parsley to the cilantro garnish, plays a significant role in creating a dish that is comforting, exciting, and utterly irresistible.
Whether you’re looking to impress guests at your next dinner party or simply want to explore new flavors in your kitchen, I guarantee that Cuscuz Paulista will become a treasured recipe in your collection, just as it has in mine.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (canned or fresh)
- 1 cup cooked peas
- 2 tomatoes, chopped
- 1/2 cup tomato sauce
- 2 cups vegetable or chicken broth
- 12 oz cooked and shredded chicken breast (optional)
- 1/2 cup green olives, chopped
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 cups cornmeal (preferably fine or medium grind)
- 8 boiled eggs, sliced (for garnish)
- 12 small cooked shrimp (for garnish)
- 1/4 cup sliced hearts of palm (for garnish)
- 1/4 cup sliced pitted black olives (for garnish)
- Cilantro leaves (for garnish)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-5 minutes.
Step Two
Add the diced green bell pepper and red bell pepper to the pot and continue to sauté for another 5 minutes, until the peppers are softened.
Step Three
Stir in the corn kernels, cooked peas, and chopped tomatoes. Cook for another 3-4 minutes until the vegetables are well combined and slightly softened.
Step Four
Pour in the tomato sauce and vegetable or chicken broth, stirring well to combine. If using, add the cooked and shredded chicken breast. Mix in the chopped green olives and chopped parsley.
Step Five
Season the mixture with salt, black pepper, paprika, and ground cumin. Let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Step Six
Gradually add the cornmeal to the pot, stirring constantly to prevent lumps from forming. Continue to cook and stir until the mixture thickens and pulls away from the sides of the pot, about 5-7 minutes.
Step Seven
Lightly grease a bundt pan or a round mold. Arrange the boiled egg slices, cooked shrimp, sliced hearts of palm, and sliced pitted black olives decoratively at the bottom and along the sides of the mold.
Step Eight
Carefully spoon the cooked cornmeal mixture into the prepared mold, pressing it down to ensure it fills all the spaces and is packed tightly. Smooth the top with a spatula.
Step Nine
Allow the cuscuz to cool to room temperature and then refrigerate for at least 2 hours, or until firm.
Step Ten
To serve, carefully invert the mold onto a serving platter. Garnish with cilantro leaves and serve chilled or at room temperature.
