Corn Couscous

Preparation Method

1. 1In a bowl, mix the corn flour (flocão) with the salt.
2. 2Gradually add the water (3/4 cup), stirring with a spoon to moisten the flour – the texture should be like wet sand, quite moist.
3. 3Let it hydrate for 10 minutes – this ensures the flakes stay soft when steam-cooked.
4. 4Fill the bottom of the couscous steamer (cuscuzeira) with water and fit the steam basket onto the pot.
5. 5Transfer the hydrated corn flour to the basket without pressing it down. Cover and cook over high heat.
6. 6Once it starts boiling (when a light steam escapes from the side of the lid), lower the heat and let it cook for another 10 minutes until the couscous is very soft. The couscous should look puffed and feel soft to the touch.
7. 7Turn off the heat and carefully unmold the couscous.
8. 8Transfer to a bowl and break the couscous into pieces using a fork.
9. 9In a small bowl, mix the butter with 1/4 cup of the boiling water from the steamer. Stir until at least half of the butter has melted.
10. 10Drizzle the buttered water over the couscous and mix with the fork.
11. 11Serve immediately.