Low Sodium Traditional Brazilian Cuzcuz
Discover the comforting taste of Low Sodium Traditional Brazilian Cuzcuz, a wholesome side dish bursting with authentic Brazilian flair. Made with fine cornmeal (or flocão de milho) and steamed to perfection in a traditional cuscuzeira or any steaming tool, this recipe is both simple and savory while catering to low-sodium dietary needs. The cornmeal hydrates beautifully, creating a light, fluffy texture, and optional no-salt-added corn kernels offer delightful pops of flavor. Finished with a touch of unsalted butter or olive oil and garnished with fresh parsley, this versatile dish pairs wonderfully with any meal, from grilled proteins to fresh salads. With just 10 minutes of prep time and straightforward cooking instructions, it’s an easy way to bring the tastes of Brazil to your kitchen. Perfect for anyone searching for healthy, low-sodium recipes with a traditional twist!
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Recipe Information
Ingredients
- 2 cups cornmeal (fine or pre-cooked, known as flocão de milho)
- 1 cup warm water
- 1 tablespoon unsalted butter or olive oil
- 0.5 cup no-salt-added corn kernels (optional, for texture)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the cornmeal and warm water. Mix well until the cornmeal is fully hydrated, resembling wet sand. Let it rest for 5 minutes to absorb the moisture.
If using corn kernels, fold them into the hydrated cornmeal mixture for added texture and flavor.
Grease the inside of a medium-sized cuscuzeira (Brazilian couscous steamer) or a similar steaming tool with the unsalted butter or olive oil. If you don’t have a cuscuzeira, you can use a regular steamer lined with a piece of damp cheesecloth or parchment paper to contain the mixture.
Spoon the cornmeal mixture into the steamer basket. Do not pack it tightly; leave it slightly loose to allow the steam to circulate.
Fill the bottom pot of the cuscuzeira or steamer with water and bring it to a gentle boil. Place the steamer basket with the cornmeal mixture over the boiling water and cover with a lid.
Steam on medium-low heat for approximately 12-15 minutes, or until the Cuzcuz feels firm to the touch and is fully set. Avoid overcooking, as it can become dry.
Carefully remove the Cuzcuz from the steamer and allow it to cool slightly. Gently turn it out onto a plate or serving dish.
Garnish with fresh parsley, if desired, and serve warm as a side dish or enjoy it with a drizzle of olive oil or a low-sodium spread of your choice.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 704 mg | 15% | |
*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.
