Low Sodium Traditional Brazilian Cuscuz
Discover the vibrant flavors and comforting simplicity of Low Sodium Traditional Brazilian Cuscuz—a healthier twist on a beloved Brazilian dish! Made with fine or flaked cornmeal, this steamed delight is naturally low in sodium yet packed with subtle, earthy flavors. Optional additions like unsalted shredded coconut lend a hint of sweetness, while a garnish of fresh parsley or cilantro provides a pop of color and herbal freshness. Perfectly soft and fluffy, this cuscuz requires just 10 minutes of prep time and is steamed to perfection in under 15 minutes. Serve it warm with a drizzle of unsalted butter or olive oil, making it a versatile and satisfying low-sodium option for breakfast, lunch, or dinner. Ideal for those seeking a wholesome gluten-free side dish or a taste of traditional Brazilian cuisine!
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Recipe Information
Ingredients
- 2 cups Fine or flaked cornmeal (precooked, if available)
- 1.5 cups Water
- 0.25 cups Unsalted shredded coconut (optional, for added flavor)
- 1 tablespoon Unsalted butter or olive oil (optional, for serving)
- 1 tablespoon Fresh parsley or cilantro (optional, chopped for garnish)
Instructions
In a large bowl, combine the cornmeal and water. Stir thoroughly to moisten all the cornmeal, ensuring there are no dry spots. Let the mixture rest for 5–10 minutes, allowing the cornmeal to absorb the water and soften.
If desired, stir the unsalted shredded coconut into the mixture for a hint of natural sweetness and texture.
Lightly grease a cuscuz steamer (also known as a cuscuzeira) or use a setup with a regular steamer and a plate to prevent sticking. Alternatively, you can line your steamer with a clean kitchen towel or parchment paper.
Transfer the moistened cornmeal mixture into the steamer basket, gently pressing it down with a spoon to create a stable, even layer. Avoid compacting it too tightly, as this could result in a dense texture.
Fill the bottom of the steamer with water and bring it to a gentle simmer over medium heat. Place the steamer basket with the cornmeal mixture over the simmering water and cover with the lid.
Steam for 10–15 minutes, or until the cuscuz is firm and holds its shape when gently pressed. You can test it by inserting a fork or knife into the center; it should come out clean.
Remove the steamer from the heat. Allow the cuscuz to cool for a minute or two before gently unmolding it onto a serving dish by flipping the basket upside down.
Serve warm, garnished with a drizzle of unsalted butter or olive oil and a sprinkle of fresh parsley or cilantro, if desired. Pair it with your favorite low-sodium sides or enjoy it plain as part of a nutritious meal.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 2.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
