Easy Recipes from Brazil

Tag: Brazilian comfort food

  • Easy No-Steamer Brazilian Corn Cuscuz (Nordestino Style)

    Easy No-Steamer Brazilian Corn Cuscuz (Nordestino Style)

    Brazilian Northeastern cuscuz is a true classic, loved for its simplicity, flavor, and versatility. In this recipe, you’ll learn how to make Brazilian corn cuscuz without a traditional steamer, using a simple steaming pot alternative—no special equipment required.

    This version is easy, hearty, and full of flavor. It’s made with sausage, bacon, grilled cheese, eggs, and an optional creamy touch that makes the dish even more satisfying. Perfect for a filling breakfast, a quick lunch, or a comforting dinner.

    If you enjoy practical, affordable recipes with bold flavor, this easy Brazilian cuscuz will quickly become a favorite in your kitchen.

    Ingredients

    For the cuscuz:

    • 250 g (about 2 cups) corn flake meal (flocão)
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • About 50–70 ml water

    For the filling:

    • 1 Brazilian calabresa sausage, sliced or diced
    • 100 g (3.5 oz) bacon, chopped
    • 1 medium onion, chopped
    • 1 large garlic clove, minced
    • 1 tomato, chopped
    • 100 g (3.5 oz) queijo coalho, diced
    • 3 eggs
    • 1 tablespoon creamy spreadable cheese (optional)
    • Salt to taste

    Substitutions:

    • Queijo coalho → mozzarella or farmer’s cheese
    • Calabresa sausage → shredded chicken or dried beef
    • Bacon → can be omitted for a lighter version

    Instructions

    1. In a bowl, combine the corn flake meal, salt, and sugar. Mix well.
    2. Gradually add the water, just enough to hydrate the grains without soaking them.
    3. Cover and let rest for 15 minutes so the corn fully hydrates.
    4. Transfer the hydrated cuscuz to a steaming pot, spreading it evenly.
    5. Cover and steam for about 20 minutes. Set aside.
    6. In a skillet, cook the sausage and bacon in their own fat until lightly browned.
    7. Add the onion and garlic and sauté until fragrant.
    8. Stir in the chopped tomato and cook briefly, just until softened.
    9. In another pan, grill the diced cheese until golden on the outside.
    10. Add the eggs, a pinch of salt, and stir, breaking them into small pieces.
    11. If desired, mix in the creamy cheese for extra moisture.
    12. Place the steamed cuscuz in a large bowl and fluff it with a fork until crumbly.
    13. Add all the filling ingredients and mix well.
    14. Transfer to a serving dish and serve immediately.

    Chef’s Tips & Variations

    • For a moister texture, add a bit of butter or extra creamy cheese.
    • Feel free to season with black pepper, chili flakes, or fresh herbs.
    • Delicious served with coffee, fried eggs, or as a side dish for lunch.
    • For a budget-friendly version, use only eggs and onions as the filling.

    Prep Time, Yield & Difficulty

    • Prep time: 40 minutes
    • Servings: 4
    • Difficulty: Easy

    Frequently Asked Questions (FAQ)

    Can I make Brazilian cuscuz without a traditional steamer?
    Yes. A steaming pot or improvised setup works perfectly.

    Can I make cuscuz ahead of time?
    Yes. Reheat it by steaming again or microwaving with a damp paper towel.

    Can I freeze cooked cuscuz?
    It’s not recommended, as freezing may affect the texture. Best enjoyed fresh.

    Conclusion

    This no-steamer Brazilian cuscuz proves that great flavor doesn’t need complicated tools. It’s easy, affordable, and incredibly versatile—perfect for any time of day.

    If you enjoyed this recipe, leave a comment sharing how you like to eat cuscuz, save it for later, and share it with anyone who loves simple, comforting food.

  • Fried Cassava Starch Biscuits That Don’t Pop

    Fried Cassava Starch Biscuits That Don’t Pop

    These fried cassava starch biscuits that don’t pop are the kind of recipe that brings back warm memories — the smell of fresh coffee, the comfort of homemade food, and that nostalgic countryside flavor. A simple, budget-friendly classic packed with incredible taste.

    In this version, everything is done slowly and carefully, respecting each step so the biscuits turn out crispy on the outside, soft on the inside, and most importantly, safe to fry with no popping or splattering. It’s a traditional recipe made the right way, with patience.

    Besides being delicious, these fried cassava starch biscuits are easy to make, yield a generous amount, and require just a few ingredients — perfect for everyday snacks or to enjoy with a hot cup of coffee.

    Ingredients

    • 1 kg sour cassava starch (sour tapioca starch)
    • 1 cup (200 ml) cold milk
    • 3/4 cup oil
    • 1/2 tablespoon salt
    • 2 to 3 large eggs (add gradually to reach the right texture)
    • About 2 1/2 to 3 cups grated cheese
      • Mozzarella
      • Or a mix of mozzarella and Parmesan

    Possible substitutions:

    • Use only mozzarella if Parmesan is not available
    • Adjust the number of eggs depending on their size

    Instructions

    1. Place the sour cassava starch in a large bowl.
    2. Add the cold milk and mix until it forms a crumbly texture.
    3. Add the salt and mix well.
    4. Heat the oil until very hot and carefully pour it over the starch to scald the mixture.
    5. Stir with a spatula until the dough cools slightly.
    6. Add most of the cheese and mix well.
    7. Add the eggs one at a time, mixing until the dough becomes smooth, soft, and no longer sticks to your hands.
    8. Mix in the remaining cheese.
    9. Shape the biscuits into your preferred size, avoiding very small pieces.
    10. Place the shaped biscuits into cold oil, with the heat turned off.
    11. Turn the heat to low and fry slowly until golden.
    12. Remove the biscuits, turn off the heat, and allow the oil to cool before frying the next batch.
    13. Repeat the process until all the dough is used.

    Chef’s Tips & Variations

    • Never place the biscuits into hot oil — that’s what causes popping
    • Always fry over low heat, slowly and patiently
    • For stronger flavor, use aged Parmesan cheese
    • Shape them into rings, sticks, or small logs
    • Fry small batches for better control

    Prep Time, Yield & Difficulty

    • Prep time: about 60 minutes
    • Yield: approximately 40 to 50 biscuits
    • Difficulty: medium

    Frequently Asked Questions (FAQ)

    Why do fried cassava starch biscuits pop during frying?
    Because they were placed in oil that was too hot or cooked over high heat.

    Can I use sweet cassava starch instead?
    No. Sour cassava starch is essential for the correct texture.

    Exactly how many eggs should I use?
    It depends on the size. The dough should be soft and easy to shape.

    Can I reuse the frying oil?
    Yes, as long as it’s strained and reused only for similar fried foods.

    Conclusion

    These fried cassava starch biscuits that don’t pop prove that great recipes require patience. By following the steps carefully, you’ll get a delicious, safe, and perfectly crispy snack — ideal with freshly brewed coffee.

    If you try this recipe, leave a comment to share how it turned out, save it for later, and share it with anyone who loves homemade comfort food.

  • Easy Juicy Onion Steak with Bell Peppers – Simple and Delicious Homemade Recipe

    Easy Juicy Onion Steak with Bell Peppers – Simple and Delicious Homemade Recipe

    Introduction

    Juicy onion steak with bell peppers is a classic Brazilian comfort food that delivers big flavor with minimal effort. Perfect for home cooks and beginners, this easy recipe teaches you simple techniques to keep the steak tender, juicy, and full of flavor—ideal for a quick lunch or satisfying dinner.

    Ingredients

    • 4 beef steaks (sirloin preferred)
      (Top round or bottom round can be used depending on your budget)
    • 2 garlic cloves, minced
    • Salt to taste
    • Black pepper to taste
    • 1 large onion, sliced
    • ½ red bell pepper, sliced
    • ½ yellow bell pepper, sliced
    • Olive oil, for drizzling
    • 1 tablespoon butter

    How to Make Juicy Onion Steak with Bell Peppers

    1. Season the steaks with garlic, salt, and black pepper on both sides.
    2. Let the meat rest for a few minutes to absorb the seasoning.
    3. Heat a regular skillet over high heat until very hot.
    4. Add a drizzle of olive oil to the pan.
    5. Place up to two steaks in the skillet without overcrowding.
    6. Sear for about 1 minute per side, flipping only once.
    7. Remove the steaks and set aside. Repeat with the remaining meat.
    8. In the same skillet, add the butter, sliced onions, and bell peppers.
    9. Sauté quickly, scraping the browned bits from the bottom of the pan.
    10. Adjust salt if needed.
    11. Serve the steaks topped with the sautéed onions and bell peppers.

    Tips for the Best Juicy Onion Steak with Bell Peppers

    • Always cook the steak over high heat to ensure proper searing.
    • Avoid flipping the meat repeatedly, as this releases juices and dries it out.
    • Do not overcrowd the pan; cook in batches if necessary.
    • For a lighter version, replace the butter with olive oil only.
    • You can make this recipe using only onions or only bell peppers if preferred.

    Serving Suggestions

    • Serve with white rice and beans for a traditional Brazilian meal.
    • Pair with mashed potatoes or creamy polenta for extra comfort.
    • Add a simple green salad for a balanced lunch or dinner.
    • Ideal for quick weekday meals or casual family dinners.

    Storage and Reheating

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat gently in a skillet over medium heat to avoid drying out the steak.
    • Avoid microwaving for long periods, as this can make the meat tough.

    Conclusion

    This juicy onion steak with bell peppers proves that simple ingredients and the right technique can create an incredibly satisfying meal. Quick, budget-friendly, and full of flavor, it’s a reliable recipe you’ll want to make again and again. Try it today and enjoy a classic homemade dish with confidence.