Modern Cuscuz Paulista

INGREDIENTS

• 2 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• 1 CLOVE OR GARLIC, CHOPPED
• 1 CUP TOMATO SAUCE
• 1 TABLESPOON TOMATO PURÉE
• 2 CUPS SHRIMP BROTH
• 1 CUP FRESH PEAS
• 1 CUP GREEN OLIVES, CHOPPED
• 10 PINK SHRIMPS
• 2 TABLESPOONS OLIVE OIL
• 3½ CUPS FLAKED CORN MEAL
• 2 BOILED EGGS
• 1 TOMATO, PEELED AND SEEDED
• PARSLEY, CHOPPED
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

Heat the oil and stir-fry onion and garlic. Add tomato sauce, tomato purée and shrimp broth. Mix well and cook the peas. Add olives (reserve some peas and olives to garnish). Cut 6 shrimps into small cubes, fry in oil and add them to the broth. Grill the 4 remaining shrimps and set aside. Add flaked corn meal and stir well, to combine the ingredients (add more broth if necessary). Season with salt and ground pepper and add parsley. Check if the corn meal is cooked, remove from heat and allow to cool. Place peas, olives, the reserved shrimp, eggs and tomato (cut into slices) on the bottom and sides of a bundt pan. Fill it up with the corn meal mixture and take it to the fridge. After unmolding, garnish with more egg, tomato and shrimp.

In detail
One of the most representatives dishes of Sao Paulo state, cuscuz paulista is served in homes and restaurants. It is said that the recipe has its origin in the pack lunch of bandeirantes (Brazilian pathfinders from the 16th and 17th centuries), who used to keep their food provisions wrapped up in a piece of cloth. During the journey, they would open it and eat the content, possibly the first cuscuz paulista.