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rich paulista couscous


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Tempo de preparo

120 min(s)


10 servings

Larissa Januário

  • Ingredients
  • Recipe
  • corn flakes2 cup
  • cassava flour1 cup
  • shrimp broth4 cup
  • cans of sardines2 unit(s)
  • green corn1/2 cup
  • minced garlic cloves3 unit(s)
  • Onion in small cubes1 unit(s)
  • cans of peeled tomatoes500 g
  • frozen fresh peas1/2 cup
  • salt and pepper to taste
  • Chopped Parsley to taste
  • boiled egg6 unit(s)
  • Palm hearts in slices200 g
  • medium blanched shrimp400 g
  • Mini tomatoes100 g
  1. Start with the onion sauté (until translucent), garlic and pepper. Let it sauté until it takes color. Add the sardines and stir. Then add the peeled tomato beaten in the blender and the shrimp broth (if you don't have it, use water).
  2. Gradually add the flour, stirring constantly. Preferably with a wire whisk. Add the green corn and let it cook for about 3 minutes. Then add the peas, hearts of palm, parsley and chili pepper, but save some vegs for decor. Stir the chunky dough well, adjust the salt, turn off the heat and keep warm.
  3. Cook the eggs at point (8 minutes) and cut into slices. Also slice the tomatoes in half and the hearts of palm. Blanch the shrimp. Grease the mold with oil and decorate to taste. Unmold onto a nice platter. It dispenses with any follow-up.

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Couscous Paulista by Larissa Januário

The recipe on how to make couscous from São Paulo has a very practical preparation and this dish is very tasty! The São Paulo couscous mentioned above is authored by chef Larissa Januário, a talented cook and also a journalist specializing in gastronomy who is part of from our DeliRec platform. In her profile, this wonderful chef offers several other recipes that use seafood and have the essence of Northeastern cuisine, such as her moqueca paraense and very crispy oysters and delicious. With it, you can also learn how to make a spectacular sandwich choripan with chimichurri, which serves as a snack or even replaces lunch and dinner. If you like to cook, it will be a great opportunity to learn how to prepare new recipes that will leave everyone delighted and receive compliments in the kitchen!

What is the origin of couscous from São Paulo?

The São Paulo couscous recipe, as the name implies, has a strong connection with the State of São Paulo, so much so that it is considered a heritage there. The original recipe originated in Europe, but gained the “Brazilian way” when it arrived in our country, with vegetables, seafood such as fish and shrimp and also corn flour in the ingredients. The unique flavor and the way couscous from São Paulo is uninformed and presented give it even more uniqueness, which is an adaptation and reinterpretation created by the old tropeiros (troop conductors) from São Paulo, who were inspired by the traditional recipe coming from the Portuguese and Spanish.

How to make a couscous from São Paulo is not much of a secret, you just need to be aware of the ingredients, such as corn flour, which can never be left out. This dish is very typical of some popular festivals in our culture, such as São João and Christmas. It can be consumed both hot and cold, it depends on whoever prepares it, but regardless, what matters is all the cultural expression and history that couscous from São Paulo carries.

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