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  1. In a bowl, mix the cornmeal with the salt.
  2. Drizzle the water gradually, stirring with a spoon to moisten the cornmeal - the texture should be like wet sand, very moist.
  3. Let it hydrate for 10 minutes - this will make the flakes softer when cooking in steam.
  4. Fill the bottom of the steamer with water and place the steaming basket in the pot.
  5. Transfer the hydrated cornmeal to the basket, without compacting. Cover and cook over high heat.
  6. Once it starts to boil, a light steam will come out from the side of the lid.
  7. Reduce the heat and let it cook for another 10 minutes until the cuscuz is very soft.
  8. Check when opening the lid: the cuscuz should be inflated and soft to the touch.
  9. Turn off the heat and, being careful not to burn yourself or tip over the basket, pull the central handle to unmold the cuscuz.
  10. Transfer to a bowl and break the cuscuz into pieces with a fork. In a small bowl, mix the butter with 1/4 cup (tea) of the boiling water from the steamer.
  11. Stir with a spoon until at least half of the butter has melted - it will finish melting with the heat of the cuscuz.
  12. Drizzle the water with butter over the cuscuz and mix with the fork - the water with

Passo a passo

  • 1 1/2 cups of cornmeal flakes Da Terrinha;
  • 2 teaspoons of salt;
  • 3/4 cup of water;
  • 2 tablespoons of butter;


12 Servings

30 Minutes

Cornmeal Cuscuz

INGREDIENTS: Flaked cornmeal. 

Gene donors: Bacillus thuringiensis, Agrobacterium tumefaciens, Streptomyces viridochromogenes.


Grains & Floury
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