Couscous recipe from São Paulo

Couscous recipe from São Paulo

Every Brazilian living in São Paulo knows or has heard of couscous à paulista! The dish originates from the farnel of pioneers and tropeiros, who carried various mixed ingredients in a handkerchief. At Specialfood we could not fail to show you the recipe for couscous à paulista, see below for step by step!

Ingredients for making couscous à paulista:

 2 tablespoons of olive oil

 3 units of boiled eggs (cut into slices)

 1 unit of sliced ​​tomato

 3 units of ripe tomato (skinless and seedless)

 1 can of peas

 1 can of green corn

 2 cans of sardine fillets

 200 grams of drained hearts of palm

 1 cup of tomato sauce

 1 unit of red pepper

 50 grams of pitted olives

 1 tablet of vegetable stock or chicken stock

 1 unit of onion

 250 milliliters of boiling water

 3 cups of cornmeal (cornmeal)

 1 handful of green scent

 1 pinch of salt

 1 pinch of black pepper

How to make couscous à paulista:

Start by smearing the pan with a little olive oil or oil and placing 1 boiled egg in slices, sliced ​​tomato, some sardine fillets and, if you like, some olives, on the bottom and sides. These are the ingredients that will decorate the couscous à paulista, set aside.

Chop the onion and, separately, the ripe tomatoes, peppers and hearts of palm. In a large saucepan, place the oil and saute the onion over medium heat. When it is transparent, add the tomatoes, peppers and hearts of palm.

Let it simmer for a few minutes, then also add the olives, corn, peas, tomato sauce, sardines, green scent and the 2 remaining hard-boiled eggs. Season with salt and pepper to taste and cook to refine the flavors.

Continue preparing the recipe for couscous à paulista, now adding boiling water and the broth tablet to the stew. Stir until the tablet dissolves and, little by little, also add the corn flour, stirring constantly. Season with salt and pepper.

When all the ingredients are well involved in a kind of consistent paste, turn off the heat and pour the contents of the pan into the form you prepared previously. Press with a spoon so that the couscous à paulista is very compact.

Tip: If the couscous paste is not consistent, add a little more corn flour.

Allow to cool and set aside in refrigerator for at least 1 hour. Unmold the couscous to São Paulo and serve. Enjoy your food!

If you liked the Paulista Couscous recipe, we suggest you enter our Couscous Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read Chestnut cake recipe/ Beef steak recipe/ Brioche with pumpkin recipe/ Citrus root greens recipe/ Beef shredded recipe/ Hazelnut and cinnamon biscuits recipe.

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