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Brazilian cuscuz paulista with sardines

Cuscuz paulista with sardines is a savory Brazilian cake made of cornmeal, canned sardines, tomatoes, peas and hard boiled eggs. For 4 people, it takes 45 minutes and a medium skill level, at about €2.90 per serving. The key to success is moistening the cornmeal well and packing the cake firmly before unmolding it.

Tonight, a cuscuz from São Paulo, a savory cornmeal cake with sardines and tomatoes, bright and colorful.

Brazilian cuscuz paulista with sardines
Total time
45 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Cuscuz paulista looks like a cake but tastes like a slow cooked stew. The cornmeal, soaked in water and sardine tomato sauce, turns firm yet tender, while the egg slices and olives create a striking pattern once unmolded. The softened pepper and onion add moisture, and the peas bring a sweet note that balances the saltiness of the sardines and olives.

Make this when you want to shake up your usual dinner rotation without spending all evening in the kitchen. It comes together ahead of time and unmolds right before serving, which makes it practical for having people over without the stress. It's a good pick for an evening when you want something different, built from simple pantry and fridge staples.

The ingredients

4 people

Pantry

  • Precooked cornmealoften in the pantry 250 g
  • Canned sardines in tomato sauceoften in the pantry 3 can
  • Green olives 12
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Onion 1
  • Red bell pepper 1
  • Fresh cilantro 5 sprigs
  • Green salad 1

Frozen foods

  • Frozen peas 150 g

Dairy

  • Eggs 4

Allergens Fish, Eggs

The step by step recipe

  1. Pour 300 ml of salted water over the cornmeal and let it swell. 10 min

    Stir with a fork so the grains stay loose.

  2. Sauté the onion and bell pepper, then add the tomatoes, peas and mashed sardines. 12 min

    Keep a bit of the tomato sauce from the sardines, it flavors the filling.

  3. Hard boil the eggs and slice them into rounds. 10 min

    Peel them under cold water.

  4. In an oiled mold, arrange the egg slices and olives at the bottom, then pack in the filling and the cornmeal.

    Press down firmly with the back of a spoon so the cake holds together when unmolded.

  5. Let it rest, unmold it, and serve with the green salad. 10 min

    Flip the mold onto a plate while it's still warm.

Our tips to get it right

  • Pick sardines packed in tomato sauce rather than oil, the sauce flavors the filling directly without any extra work.
  • Drain the frozen peas a bit before adding them, otherwise their thawing water can make the cornmeal soggy.
  • Let the cake rest at least 10 minutes before unmolding so it holds together and doesn't crumble.

The variations

  • Swap the sardines for canned tuna in tomato sauce for a milder flavor.
  • For a vegetarian version, replace the sardines with crumbled hearts of palm and a bit of tomato paste.
  • For a quicker version, use store bought hard boiled eggs and skip the egg cooking step.

What to serve it with

  • Simple green salad, as in the recipe
  • Lime wedges
  • Fresh fruit juice or sparkling water

Storage

The cuscuz keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the hard boiled eggs and vegetables. Reheat it slice by slice in a pan or a low oven so it doesn't dry out.

Questions about this dish

Can you make cuscuz paulista ahead of time?

Yes, you can make it the day before and keep it in its mold in the fridge. Unmold it right before serving, at room temperature or slightly warmed.

What type of cornmeal should you use?

Use precooked cornmeal, sometimes sold as quick polenta flour. It swells quickly in hot water and gives the right texture.

Can you substitute the peas?

Yes, canned sweet corn works well and brings a similar sweet note to the peas. Drain it well before adding it in.

Is this dish kid friendly?

Picky eaters might be put off by the strong sardine flavor. Try the tuna variation for them, it has a much milder taste.

How long does it take to make a Brazilian cuscuz paulista with sardines, served with salad?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Brazilian cuscuz paulista with sardines, served with salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Brazilian cuscuz paulista with sardines, served with salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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