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