Brazilian Couscous (Cuscus Paulista)

One of my " food memories" when I was a little boy in Brazil is my mother preparing a Sunday meal for the family. A favourite dish of mine was "Cuscus Paulista".
I only got to know the Moroccan Couscous version  later on, when I moved to London...
Very nutritious and cheap to make, it is a winner and it looks very impressive too!

I found out that the introduction of couscous into Brazil in the 16th sixteenth century, according to Luis da Cámara Cascudo was a result of the culinary influences of both Portugal and of African slave cultures (Cascudo, 1983, pp. 207–211). There are two varieties. Southern couscous (cuscuz paulista) is a steamed cake made from corn flour, vegetables, spices, chicken, or fish (prawns and sardines). The northern variety (cuscuz nordestino) is a steamed pudding made from tapioca flour and sugar and moistened with coconut milk. This is a popular Brazilian breakfast.

Now I will show few steps for a delicious Cuscus Paulista:

1-Choose fresh vegetables, peppers, peas, aubergines, whatever you like...

2-One of the essential ingredients is Hearts of palm which you can now find in good supermarkets in London!

This is the first step: cooking all vegetables and mixing it with fish stock, sweetcorn flaked flour.

You know when it is ready when it starts to bubble up and it isn't sticking to the pan any more.That is the final step.