📝 About This Recipe
A cornerstone of Brazilian heritage, Cuscuz Nordestino is a soul-warming steamed corn cake that defines the breakfast tables of the Northeast. This golden, crumbly delicacy is made from hydrated 'flocão' cornmeal, offering a unique texture that is simultaneously light and satisfying. Paired with buttery, lace-edged fried eggs, it’s a rustic yet sophisticated celebration of simple, high-quality ingredients.
🥗 Ingredients
The Corn Base
- 2 cups Flocão de Milho (Flaked Cornmeal) (specifically 'flocão' for the authentic texture)
- 1 cup Water (filtered, at room temperature)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 2 tablespoons Unsalted Butter (melted, to mix into the finished corn)
The Eggs & Searing
- 3 pieces Large Eggs (farm fresh if possible)
- 1 tablespoon Salted Butter (for frying the eggs)
- 1 pinch Black Pepper (freshly cracked)
Traditional Accoutrements
- 100 grams Queijo Coalho or Halloumi (cubed or sliced)
- 1 sprig Fresh Cilantro (for garnish)
- 1/4 cup Whole Milk (optional, for moistening the plate)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the 2 cups of flocão cornmeal with the sea salt. Stir well to ensure the salt is evenly distributed.
-
2
Gradually pour the water over the cornmeal. Use your fingertips or a fork to mix until the cornmeal resembles damp sand. It should be moist but not a paste.
-
3
Cover the bowl with a clean kitchen towel and let it rest for at least 15-20 minutes. This 'hydration' phase is crucial for a soft, fluffy cuscuz.
-
4
Fill the bottom compartment of your 'cuscuzeiro' (steamer) with water, ensuring it doesn't touch the top rack.
-
5
Transfer the hydrated cornmeal to the top part of the steamer. Gently level the top with a spoon, but do not press down or pack it tightly, or the steam won't circulate.
-
6
Cover and place over medium heat. Once you see steam escaping from the lid, cook for about 10-12 minutes. The cuscuz is ready when it smells like cooked corn and feels firm but bouncy.
-
7
While the corn steams, heat a small skillet over medium heat and sear the cubes of Queijo Coalho until golden brown on all sides.
-
8
In the same skillet, melt the salted butter. Crack the eggs into the pan, season with a pinch of salt and pepper, and fry until the whites are set but the yolks remain runny.
-
9
Once the cuscuz is done, turn off the heat. Carefully unmold it onto a large plate or bowl.
-
10
While still steaming hot, break the cuscuz slightly with a fork and toss in the 2 tablespoons of melted unsalted butter, allowing it to soak into the grains.
-
11
Top the buttery corn with the fried eggs and seared cheese.
-
12
Garnish with fresh cilantro and serve immediately while the steam is still rising.
💡 Chef's Tips
Never skip the 15-minute hydration rest; it prevents the cuscuz from being dry and gritty. If you don't have a traditional cuscuzeiro, you can use a fine-mesh sieve over a pot of boiling water, covered with a lid. For a richer version, substitute half of the hydration water with coconut milk. Avoid pressing the cornmeal into the steamer; a loose pack ensures the steam flows through every grain for a light texture. If the cuscuz feels dry after cooking, drizzle a tablespoon of warm milk over it before serving.
🍽️ Serving Suggestions
Serve with a steaming cup of strong, sweetened Brazilian 'cafezinho'. Add a side of 'carne de sol' (sun-dried beef) for a hearty Northeastern lunch experience. Pair with slices of ripe avocado or fried sweet plantains for a contrast in texture. Drizzle with a little extra virgin olive oil or clarified butter (manteiga de garrafa) for an authentic finish. A side of creamy Requeijão (Brazilian cream cheese) is a popular and delicious addition.