Cuscuz Nordestino is a classic and beloved dish from Brazil’s Northeast region, where it’s a staple at breakfast tables and often enjoyed with coffee, eggs, butter, cheese, or meats. This steamed cornmeal dish is known for its simplicity, heartiness, and adaptability. It’s naturally gluten-free, quick to prepare, and incredibly comforting.
To say I’ve eaten this dish a lot would be an understatement—my wife is from Natal, Brazil, and this recipe is a cherished part of her family’s morning routine. Whether served plain with butter or topped with scrambled eggs and cheese, Cuscuz Nordestino has become part of my own breakfast ritual too.
Whether you eat it sweet or savory, with butter or topped with carne de sol, this recipe for Cuscuz Nordestino brings the traditional flavors of the Brazilian sertão right into your kitchen.
What is Cuscuz Nordestino?
Unlike Moroccan couscous, Cuscuz Nordestino is made from flaked cornmeal (floco de milho pré-cozido) and steamed in a special pot called a cuscuzeira. It’s soft, slightly crumbly, and perfect for soaking up flavors from melted butter, cheese, eggs, or savory meat toppings.
This dish has deep cultural roots in the northeastern states of Brazil like Bahia, Pernambuco, Ceará, and Paraíba and is cherished for its versatility and tradition.
Ingredients
- 2 cups flaked cornmeal (floco de milho pré-cozido)
- 1/2 teaspoon salt
- 1 cup water, or as needed
- Butter or olive oil (for serving)
- Optional toppings: grated cheese, scrambled eggs, fried eggs, carne de sol (sun-dried beef), shredded chicken, sardines, or condensed milk (for a sweet version)
Step-by-Step Instructions
Step 1: Hydrate the Cornmeal
- In a large bowl, mix the flaked cornmeal with salt.
- Gradually sprinkle in the water, mixing gently with your fingers or a spoon until the cornmeal is evenly moistened.
- Let it sit for 5-10 minutes, allowing the flakes to absorb the water and soften. The mixture should be crumbly but hold its shape when pressed.
Step 2: Steam the Cuscuz
- Fill the bottom of a cuscuzeira (or double boiler/steamer) with water and bring to a boil.
- Place the hydrated cornmeal in the top part of the cuscuzeira without pressing it down too tightly.
- Cover and steam for 10–15 minutes, or until the cuscuz is tender and fluffy.
No cuscuzeira? You can improvise using a sieve lined with a clean cloth placed over a pot of boiling water and covered with a lid.
Step 3: Serve and Enjoy
- Once cooked, turn the cuscuz onto a plate.
- Top with butter, cheese, eggs, or your favorite toppings.
- Serve immediately, while hot and fragrant.
Popular Variations
- Cuscuz com Ovo: Topped with scrambled or fried eggs.
- Cuscuz com Queijo: Mix in or top with melty queijo coalho or mozzarella.
- Cuscuz com Carne de Sol: Add shredded sun-dried beef sautéed with onions.
- Cuscuz Doce: Drizzle with condensed milk or serve with coconut and sugar.
Tips for Perfect Cuscuz Nordestino
- Don’t over-moisten the cornmeal—you want it fluffy, not mushy.
- Use the right cornmeal: Look for floco de milho pré-cozido (pre-cooked flaked cornmeal), typically found in Brazilian or Latin markets.
- Steam gently: Avoid over-steaming or the texture may become dry or dense.
Frequently Asked Questions
Can I use regular cornmeal instead of flaked cornmeal?
Not for this recipe. Flaked cornmeal (floco de milho) is essential for authentic texture. Regular cornmeal will not hydrate or steam the same way.
What can I serve with Cuscuz Nordestino?
It’s great with eggs, cheese, meats, or even butter and coffee for breakfast. You can also make it a side dish for lunch or dinner.
Can I make it in advance?
Yes! Store leftovers in the fridge for up to 3 days. Reheat in a steamer or microwave with a bit of water to restore softness.
Final Thoughts
Cuscuz Nordestino is a simple, nutritious, and heartwarming dish that reflects the soul of northeastern Brazilian cooking. Its quick prep and endless topping options make it a must-try for anyone exploring Brazilian cuisine.
Try this authentic Cuscuz Nordestino recipe and discover why it’s a beloved staple in so many Brazilian homes. 🇧🇷
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