Soy-Free Traditional Brazilian Cuzcuz
Discover the vibrant flavors of Brazil with this Soy-Free Traditional Brazilian Cuzcuz recipe—a delicious, gluten-free dish made with coarse ground cornmeal, fresh vegetables like red bell pepper and tomatoes, and aromatic garlic and onion. Perfectly seasoned and brought to life by a gentle cooking technique, this hearty recipe turns simple ingredients into a cohesive, satisfying dish. With the option to adorn it with slices of hard-boiled eggs and black olives, this colorful and eye-catching dish is not only great for everyday meals but also an impressive addition to special occasions. Easy to prepare in under 40 minutes, this traditional recipe is perfect for entertaining or enjoying as a wholesome, plant-focused dish bursting with flavor.
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Recipe Information
Ingredients
- 300 g Coarse ground cornmeal (flocos de milho or corn flour)
- 1 tsp Salt
- 500 ml Water
- 2 tbsp Olive oil (or neutral cooking oil)
- 1 medium White or yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, finely diced
- 2 medium Tomatoes, diced
- 100 g Green peas, fresh or frozen
- 2 tbsp Fresh parsley, finely chopped
- 2 whole Hard-boiled eggs, sliced (optional, for garnish)
- 50 g Black olives (optional, for garnish)
Instructions
In a large bowl, mix the coarse ground cornmeal with 1 tsp of salt and gradually add 300 ml of water, stirring as you go. Let the mixture hydrate for 10 minutes while you prepare the other ingredients.
Heat a large frying pan or saucepan over medium heat and add the olive oil. Sauté the diced onion until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the diced red bell pepper and cook until softened, about 3-5 minutes.
Stir in the diced tomatoes and cook until they release their juices, about 5 minutes.
Add the green peas and stir to combine. Cook for another 2-3 minutes.
Reduce the heat to low and add the hydrated cornmeal mixture to the pan, stirring continuously to distribute the seasonings evenly.
Slowly pour in the remaining 200 ml of water, a little at a time, while stirring the mixture. Cook for about 8-10 minutes, stirring frequently, until the cornmeal is cooked through and forms a cohesive, soft dough-like consistency.
Take a small round or rectangular mold (a cake pan or a small bundt pan works well) and lightly grease it with olive oil. If desired, arrange slices of hard-boiled egg and black olives on the bottom and sides for visual appeal.
Spoon the Cuzcuz mixture into the mold, pressing it down gently to ensure it fills all spaces evenly.
Allow the Cuzcuz to rest for 5-10 minutes. Then, carefully invert the mold onto a serving plate to release the Cuzcuz.
Garnish with additional parsley if desired, slice, and serve warm or at room temperature.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 28.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 243 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2063 mg | 44% | |
*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.
