Sweet cornmeal couscous (cuscuz de milho) is a gluten-free Brazilian dish from the Northeastern region made with coconut flakes and sweetened condensed milk that can be served as a snack.
I have another confession to make. Today I had planned to make Romeo & Juliet Stuffed French Toast — translation: Brazilian-style french toast stuffed with cheese and guava paste — but again I changed my mind at the very last minute. I guess that you will have to wait just a little bit longer for that one– but I promise it will be soon. 🙂
If you follow me here, I am sure you already know that such a sudden change of mind is not at all uncommon. I just hope that you can get used to that. 🙂 Creating a little excitement in life is the best way to get out of a repetitive routine, especially when your work area is limited most of the time to your house. Don’t you agree?
But how did I ended up making the dish that you are about to see, and introducing all these tools, instead of making that french toast?
I realized that I was homesick for the people of Northeast Brazil, and its comforting cuisine. It got to the point that today I did not want to make the french toast, a dish that normally would make me dance with joy. Instead, today my mind, heart, and stomach all pointed to one, and only one dish: cuscuz de milho or cuscuz nordestino (Cornmeal Couscous from Northeast Brazil), a regional specialty that could transport me to my beloved home land like almost no other.
Preparing the couscous reminded me that I needed to introduce the pot that we use to make this dish– something that resembles a tamalera or tamale pot but much smaller. In Brazil, the couscous pot or cuscuzeira can be found in different sizes, as you can see in the picture below. If you don’t have one, this cornmeal couscous can be made in the microwave.
For quite some time I have wanted to introduce here the characteristic tools used in Brazilian cuisine, but have been procrastinating. 🙂 So I told myself that today the moment had finally arrived. Since I was making couscous and was going to be presenting the couscous pot, I had better take this opportunity to also tell about the other interesting tools of a Brazilian kitchen. 🙂
Come with me…
Tools of a Brazilian kitchen:
Pilão: similar to a “mortar and pestle,” although made of metal, which in Brazil is usually used to crush garlic cloves. This task is facilitated by adding salt on top of the garlic. It is a heritage from the Africans.
Capirinha Smasher: used to crush limes to make Brazil’s national drink, Caipirinha. A regular cup and a simple pestle can be substituted this tool.
Cones: used to mold a savory pastry that is usually filled with shrimp paste, called canudinho de camarão or shrimp cone. The pastry is similar in form to cannoli.
Pastel or empanada crimper: As you see, it comes in different sizes. It can be substituted by a fork to crimp the edge of the pastel or empanada.
Empada molds: come in different sizes with either straight or crimped edges. These are filled with a savory crust, and usually a chicken filling that resembles a mini chicken pot pie.
Coxinha molds: used to mold a popular savory pastry filled with chicken or shrimp that resembles a chicken drumstick. This pastry can also be shaped by hand.
Quindim cups : made of aluminum and used to bake quindim, an African-Brazilian custard made mostly of yolks and coconut. Their shape and size slighty resemble condiment cups, although these are made of stainless steel.
Brazilian BBQ skewers: the single blade type is used to skewer the meats that will be either grilled or roasted, called churrasco, and then served on the same skewer. If you have ever visited a Brazilian Steakhouse you know exactly what I am talking about. The double skewer is often used to cook sausage. These can be found for purchase on Ebay.
Coffee filter: it is not so common nowadays anymore, although still used and appreciated by some coffee lovers because according to them, it leaves a hint of the various coffees filtered there.
Egg thread strainer: Please, see its use and substitution in one of our posts about Portuguese Egg Threads.
Couscous pot: it reminds me of a tamalera or tamale steaming pot although much smaller. It can be used to steam vegetables as well. In Brazil, the plain couscous can be either sweet, like the recipe presented below or savory, eaten with butter, milk, meats, or beans. It can also used to make farofa. This is the smallest couscous pot that I found online in the U.S. It can make enough couscous to serve 6 to 8, and will not have the exact same shape as the Brazilian one, but steam the cornmeal just the same way. You can also use a vegetable steamer (2.75 Qt) instead.
If shape and size is not important to you, you can also steam the cornmeal in a Moroccan couscousiere, which can also be found on Amazon.com or at Moroccan markets.
Sweet Cornmeal Couscous (Cuscuz de Milho) and Tools of a Brazilian Kitchen...
Ingredients
- 1/2 cup good quality yellow coarse cornmeal
- 1/8 teaspoon salt
- 1/4 cup water plus extra to fill the pot
- 1/3 cup coconut milk
- 1/4 teaspoon sugar
- 1/4 cup condensed milk for both a dairy-free and vegetarian version, omit this ingredient and add coconut milk*
- 2 tablespoons coconut flakes
- Ground cinnamon to sprinkle*
- *These ingredients are not part of the traditional recipe. They reflect my personal tastes.
Instructions
- In a medium bowl, mix the cornmeal with the salt; then add the water little by little, mixing well with your hands. Let rest for about 5 minutes. Grease with butter both the couscous strainer plate and sides of the pot that are above the line (this will help couscous to be unmolded much easier). Fill the bottom of the couscous pan with water (to a level slightly beneath the groove where the strainer plate rests); then place the strainer plate into the pot, fill the remainder of the pot above the strainer plate with the couscous mixture, and cover. Tip: Please, do not press wettened couscous down or it won't be cooked evenly.
- Bring to a boil over medium-high heat. Reduce the heat to medium-low and let cook for 3 - 5 minutes more (if cornmeal is pre-cooked), or 8 - 10 minutes (if cornmeal is not pre-cooked). Remove from heat and let cool down a bit, covered. Meanwhile, mix both milks with sugar and the coconut flakes, stirring well. Reserve. If you wish, heat a bit the milk mixture before pouring it over cooked and unmolded couscous.
- Remove couscous from pan, pulling it out by its aluminum stick (use gloves for this). Invert onto a plate, separating the couscous from the strainer plater with a butter knife. Pour the liquid mixture over the couscous and sprinkle cinnamon. Serve immediately. Yield: 1 cornmeal couscous that serves 2-4 people.
Recipe Notes
ALTERNATEVELY, this sweet cornmeal couscous can be prepared in the microwave. For this, follow the recipe. The variation here is the coking method only. Place wettened cornmeal loosely in a microwavable bowl. Cover with a paper towel and microwave on high for about 60 to 90 seconds (depending on the potency of your microwave) or until cornmeal is cooked and fluffy. Unmold and follow the recipe.
*Egg threads tool image from www.domingosproforno.com.br.
Nami | Just One Cookbook
May 2, 2012 at 6:44 amHi Denise! It’s so nice to meet you and thank you for stopping by my blog. I’m happy that I found you. How interesting, I really enjoyed looking at these interesting kitchen tools! Brazilian Sweet Cornmeal Couscous looks good! I also look forward to your French toast recipe!
Denise Browning
May 2, 2012 at 2:40 pmNami, thanks so much for visiting my blog! I am already a fan of yours.
The french toast will be prepared a few minutes from now and posted tomorrow. I hope you enjoy it. Have a great day!
Joanne Tran
March 21, 2019 at 2:50 amHi there,
I cant find corn meal in my country. Can i use polenta?
Thank you
joann
Denise Browning
March 21, 2019 at 7:35 pmHi, Joanne! You may try it but I can’t guarantee the results would be the same. For sure, it won’t be as fluffy as the one that I used here called “flocao”. Make sure to not press the wet coarse cornmeal or polenta. It’s supposed to be wet and flaky so it has a better chance to cook uniformly. Thanks for stopping by!
Joanne Tran
May 24, 2019 at 6:30 amHi there can i use a ramekin, I dont have the same cookibg bowl like you. To cook in the pot. Help me.
Joanne Tran
April 6, 2019 at 9:01 pmHi there
My cornmeal is 100 percent cornmeal, is that pre cooked?
Denise Browning
April 7, 2019 at 12:39 amHi, Joanne! The cornmeal that we use to make this dish in Brazil is partially cooked and has a coarse texture.
june
May 24, 2012 at 8:53 pmTenho 2 pacotes de farinha flocao pra cuscuz, mas estava querendo ver se existe um substituto pq nao sei qdo vou viajar e conseguir mais dessa farinha… Gostei… vou tentar com cornmeal da proxima q nao tiver a flocao… Quem nao tem cao caca como o gato neh? Obrigada
Denise Browning
May 24, 2012 at 10:26 pmE verdade, June! Quem não tem cão caca com gato mesmo… 🙂 O cuzcuz nao fica exatamente igual que o flocao,em termos de textura ( cornmeal é mais fino) mas o gosto é o mesmo. O procedimento para fazer é igual ao do flocão. É muito importante não apertar o cuscuz na cuscuzeira para que o vapor circule pela massa de cuzcuz inteira e esta seja cozinhada uniformemente e fique fofinha. Um bom fim de semana e obrigada por visitar o blog.
Tracy
March 13, 2013 at 12:39 pmOi,
I lived in the north for over a year and loved the cuscuz but I remember it being with onions and garlic! I have always wanted to recreate that here! Can you tell me how that would be done, I have a vague recollection but not good enough to try it! Also, can you used a metal veggie steamer if you don’t have anything close to the couscous pan? I am not sure I want to add another specialty pan into the kitchen if I can avoid. I could even put cheese cloth over the bottom of the veggie steamer and then put water in a pan and add the coscuz into the steamer! Que pensa??
Obrigada!
Denise Browning
March 13, 2013 at 3:41 pmOi, Tracy! I am from Northeast Brazil. There, we eat both savory and sweet cuscuz.
Since you seem not to have the cuscuz pan or cuscuzeira, you can improvise using a steamer for sure. If the holes on the plate of your steamer are too wide, please use a cheese cloth over the plate of the steamer so cuscuz won’t fall into water. Another thing, make sure that the water that will be sitting under the plate of the steamer does not touch the cuscuz. Good luck!
If you do prefer savory cuscuz, after cornmeal is cooked (cuscuz) saute onion and garlic in a skillet and mix the cooked (and fluffed) cuscuz in it. You can add pieces of bacon, scrumbled eggs, sausage, shredded beef, vegetables, etc. I hope this helps you. Thanks for stopping by.
Leo
November 18, 2013 at 7:06 pmOi Denise, Obrigado pela receita, sou do nordeste mas moro nos EUA tmb e decidi matar a saudade do cuzcuz! Voce poderia indicar uma marca de coarse cornmeal? Procurei em alguns mercados aqui proximo mas so encontrei a cornmeal normal, bem fina.
Obrigado!
Denise Browning
November 19, 2013 at 7:08 amOi, Leo! Prazer em tê-lo aqui visitando meu blog. Em alguns supermercado americanos, há uma marca de coarse cornmeal da Bob Red Mill ( http://www.amazon.com/Bobs-Red-Mill-Coarse-Cornmeal/dp/B005P0W5B2/ref=sr_1_8?ie=UTF8&qid=1384866279&sr=8-8&keywords=cornmeal ) que não é tão grossa como o nosso flocão mas é melhor do que as outras marcas que são de fine cornmeal. Eu compro o meu (flocão) em supermercados latinos que também vendem produtos brasileiros. Também tenho familiares e amigos que me enviam do Brasil. Se você fizer uma busca em google, você poderá encontrar algum mercado brasileiro em sua área que venda flocão.
Joy
January 21, 2016 at 12:35 pmOi!
Thank you so much for posting this. My fiance is from Recife and I’ve been trying to find a way to recreate this dish for him. When we travelled there a couple of years ago, his family prepared it with a metal funnel top-looking” mold” and it was cheesy in flavor. Do you know where I could find that mold/pot? Also, what brand of flaked corn meal is commonly used? Obrigada!!
Joy
Denise Browning
January 21, 2016 at 2:27 pmHi, Joy! No worries! You can moisten the couscous with water and a pinch of salt as instructed in the recipe, let rest for 5 to 10 minutes, and then place into a microwavable bowl (do not press the mixture inside the bowl. Let it loose). Microwave at high wattage for about 60 to 75 seconds. You can serve warm with cheese, melted butter on top, shredded beef, etc. The problem is the cornmeal. We have one specific for this, but it is not available everywhere. If your mother-in-law or a friend of your fiance could send it to you, it would be nice. Or you can order FLOCAO here: http://www.amazon.com/Yoki-Kimilho-Flocao-500gr/dp/B006HVPHEK
I usually buy mine at a local Latin market but not all of them carry it unfortunately. I still intend to test it with coarse polenta and something else but I cannot disclosure the info because I have not tested it yet. I hope this helps. If you have any other questions, I’ll be happy to answer them.
JB
May 19, 2018 at 8:39 pmI find this dish easy to make and delicious. I also enjoy the savory variations of it.