Cuscuz Paulista (Brazilian Tamales Bundt)
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Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 214.9
- Total Fat: 9.7 g
- Cholesterol: 15.5 mg
- Sodium: 785.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.4 g
- Protein: 8.8 g
View full nutritional breakdown of Cuscuz Paulista (Brazilian Tamales Bundt) calories by ingredient
Introduction
This is typical of the north of Brazil, it is very exotic and delicious for lunch, dinner, or snack at a party. This is typical of the north of Brazil, it is very exotic and delicious for lunch, dinner, or snack at a party.Number of Servings: 16
Ingredients
-
2 cans of diced tomatoes
1/2 cup Olive Oil
8 Calamata Olives
1 can corn - Whole Kernel
1 can sweet peas
1/4 cup dried parsley
3 Garlic Cloves
1/2 large sweet onion
1/4 tsp salt
1 bottle of hearts of palm (small)
1 can sadines in tomato sauce (400 grams)
200 grams Farinha de Milho (coarse corn flour)
50 grams (optional) Farinha de mandioca (coarse yuca flour)
4 boiled eggs
Tips
You can replace the sardines with shrimp, tuna, or chicken.
Directions
1. Blend the tomatoes, 0nion and Parsley and start to cook in medium heat
2. Mix the flours and reserve
3. Grease a bunt pan and decorate the bottom with sliced boiled eggs (round) and some olives. on the sides decorate with slices of hearts of palm and sardines (cut lengthwise)
3. Add the rest of the eggs, sardines (including the sardine tomato sauce - remove the bones from the sardine of course - and hearts of palm.
4. Add the remaining inredients one at a time to the sauce mixing well each time.
4. Slowly start adding the flour until liquid is all aborved. Do not let it be too dry. If you must, refrain from adding all of the flour.
5. Pour the paste carefully in the bunt pan keeping the "decoration" in place.
6. Let it cool and carefully remove it from the pan onto a plate.
Enjoy
Serving Size: 16
2. Mix the flours and reserve
3. Grease a bunt pan and decorate the bottom with sliced boiled eggs (round) and some olives. on the sides decorate with slices of hearts of palm and sardines (cut lengthwise)
3. Add the rest of the eggs, sardines (including the sardine tomato sauce - remove the bones from the sardine of course - and hearts of palm.
4. Add the remaining inredients one at a time to the sauce mixing well each time.
4. Slowly start adding the flour until liquid is all aborved. Do not let it be too dry. If you must, refrain from adding all of the flour.
5. Pour the paste carefully in the bunt pan keeping the "decoration" in place.
6. Let it cool and carefully remove it from the pan onto a plate.
Enjoy
Serving Size: 16
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