← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 200 g Flaked corn flour for cuscuz (flocão)
• 1 tsp Salt
• 160 ml cool water, roughly
• 2 tbsp butter, plus extra to serve
• 4 fried eggs, to serve (optional)
• 100 g queso coalho or halloumi, grilled (optional)
• 100 ml coconut milk, to pour over (optional)

Method

1. Mix the corn flakes with the salt in a bowl, then sprinkle in the water little by little, rubbing with your fingers, until it feels like damp sand. Leave for 10 min to hydrate.
2. Fill the base of a cuscuzeira (or a pan under a steamer basket lined with a clean cloth) with 3 cm of water and bring to the boil.
3. Loosely spoon in the corn (don’t press it down), cover and steam over low heat for 10–12 min, until the steam rises through the top and the flakes are soft and fluffy.
4. Turn out, crumble with the butter and serve hot with fried eggs, grilled coalho cheese or a splash of coconut milk.

Tips

• Use flocão (flaked, pre-cooked corn flour) from a Brazilian or Latin shop; regular cornmeal won’t steam the same way.
• Make it vegan with coconut milk and oil instead of butter.

Sources

Written in our own words after cross-checking these recipes:

Cuisine Noir Easy and Delish