This dish is called “Cuscuz Paulista”, which means “Cuscuz” from the Brazilian state of São Paulo.

My mom has made this recipe for as long as I can remember and my mother-in-law makes this recipe as well. Apparently everyone in São Paulo has their own version of this dish.

Last year we taught this recipe at one of our cooking classes. This cooking class was very special for us because we were teaching the client’s cook special dishes that would be served for her wedding at home. After the wedding they told us that everyone loved those dishes. We were very happy to be part of such a wonderful moment. We love to work as personal chefs!

This is one of the recipes that we made. As we always say: “Bom apetite”!

Ingredients

3 oz yellow flaked corn meal

2 oz yucca flour (* if you can’t find it, use an additional 2oz of yellow flaked corn meal)

2 tablespoons olive oil

1 minced garlic clove

1/2 onion, diced

2 oz small diced pepper (green and red)

5 oz palm hearts, drained and cut in rounds

4 oz tomato paste

6 oz canned sardines (in oil), drained

3/4 cup boiling water

3.5 oz frozen peas

0.5 oz cut green olives

1 fresh bay leave

2 boiled eggs, sliced

1/2 lb medium to large sized shrimp, cleaned and deveined (equals to 1lb headed and unpeeled shrimp)

parsley and scallions minced to taste

paprika, salt and pepper to taste

Directions

1. Cook shrimp in a double boiler and put it aside.

2. Mix yellow flaked corn meal and yucca flour in a bowl.

3. In a pan, heat the olive oil and sautée the onions and garlic.

4. Add pepper and shrimp and continue sautéeing the ingredients for a few minutes.

5. Add tomato paste, water, peas and let it boil for 5 minutes.

6. Add olives, palm hearts, paprika, the bay leave, parsley, scallions, sardines and season with salt and pepper.

7. Add the mixture of flour, a little bit at a time, stirring constantly until the consistency is like a very thick sauce. Let it cook for 5 minutes.

8. Grease the custard mold with olive oil and decorate it with palms hearts , peas, egg slices and shrimp.

9. Spread the mixture inside the custard mold.

10. Refrigerate for at least 3 hours. Unmold it and serve.

Servings: 10

Difficulty: Easy

Preparation Time: 1 hour

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