Soy-Free Traditional Brazilian Cuscuz
Savor the flavors of Brazil with this Soy-Free Traditional Brazilian Cuscuz, a comforting dish made from fine yellow cornmeal and prepared without soy. Perfect for breakfast, snacks, or a versatile side, this authentic recipe is steamed to perfection using a traditional cuscuzera or a simple steamer setup. Hydrated to a damp sand consistency, the cornmeal is transformed into a light, fluffy delight with just a touch of olive oil or butter for added richness. Ready in under 30 minutes, this gluten-free, soy-free classic pairs beautifully with sweet or savory toppings like shredded coconut, a drizzle of olive oil, or a sprinkle of sugar. Celebrate the simplicity of Brazilian cuisine with this easy-to-make, wholesome dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 cups Fine yellow cornmeal (flocos de milho pré-cozidos, preferred)
- 1.5 cups Water
- 0.5 teaspoons Salt
- 1 tablespoons Extra virgin olive oil or butter (optional, soy-free)
Instructions
In a large mixing bowl, combine the cornmeal, water, and salt. Stir well with a fork until the mixture has a consistency similar to damp sand. The cornmeal should absorb the water but not form into a liquid batter.
Let the mixture rest for at least 5 minutes to allow the cornmeal to hydrate fully.
Prepare a cuscuzera (traditional Brazilian couscous steamer). If you do not have one, you can use a regular steamer or create your own by adding a cloth-lined sieve over a pot with simmering water.
Fill the bottom compartment of the cuscuzera or steamer with water and bring it to a gentle simmer on medium heat.
Lightly grease the top compartment of the cuscuzera or the sieve with olive oil or butter to prevent sticking.
Transfer the hydrated cornmeal mixture into the top compartment or sieve, spreading it evenly but without packing it tightly. Creating some air pockets helps steam pass through for even cooking.
Cover the cuscuzera or steaming setup with a lid and steam over medium heat for 12-15 minutes. The cuscuz is ready when it has a firm texture and pulls slightly away from the edges.
After cooking, remove the cuscuz from the steamer and let it rest for 2-3 minutes before transferring it to a serving plate. It can be sliced into portions directly on the plate if needed.
Serve warm with your choice of topping, such as shredded coconut, butter, olive oil, or even a hint of sugar if preferred. Enjoy this traditional Brazilian staple!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 1.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 341 mg | 7% | |
*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.
