This recipe calls for 2 and ½ to 3 cups of water. You can use cold or room temperature water. It doesn’t need to be freezing, right from the faucet is fine. Add the water to the flour mixture, just a little at a time, and continue to mix with your hands. Pastel or empanada crimper: As you see, it comes in different sizes. It can be substituted by a fork tocrimp the edge of thepastel or empanada.

Por fim, a marca também disponibiliza a Cuscuzeira Cozi-vapore Alumínio Tramontina Legumes No Vapor, que permite cozinhar legumes no vapor de forma prática e saudável. First and foremost, I give full credit to mamá (my grandmother) for showing me how to make Cape Verdean cuscuz. I tested and re-photographed this recipe many times because I needed it to be as perfect as hers! I’m show you how to make it in a traditional binde (claypot) because that’s just how Mamá makes it. What is cuscuz? Distribute this farofa in the shape of the couscous, without squeezing. In fact, if you want a stuffed couscous, just put a layer of the flour, one of the filling and complete with another layer of the flour on top. There are great recipes, like couscous stuffed with cheese.

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Capirinha Smasher: used to crush limes to make Brazil's national drink, Caipirinha. A regular cup and a simple pestle can be substituted this tool. This is your choice, but traditionally Cape Verdean cuscuz is made in a binde (clay pot). In Cape Verde, the binde has more of a dome shape and has more than one hole in the bottom. In the U.S., I’ve only seen unglazed terra cotta flower pots used as bindes. This substitution likely came from the fact that the traditional Cape Verdean binde is not sold in the U.S. In a medium bowl, mix the cornmeal with the salt; then add the water little by little, mixing well with your hands. Let rest for about 5 minutes.

To sift the flour, I put the clay pot right in the steel bowl. Sifting the flour gets messy so I like to have something to catch it in. Use your mesh strainer to sift the mixture into the binde. Use your hands to rub the mixture against the mesh basket. You’ll need to apply a little pressure to press the moistened flour through the strainer basket. You’ll notice that the flour will start to accumulate on the underside of the basket. Tap your hand against the strainer to release the flour as it accumulates. Yellow pre-cooked cornmeal is commonly labeled ‘masa harina’. You’ll only need about a cup. It helps give the cuscuz structure. Cuscuz is typically served with other Cape Verdean breakfast foods like re-heated rice, fried eggs, fried fish, linguica or fried cachupa. Most people make it on the weekends but heat it up for a smaller breakfast during the week with coffee. Cape Verdean vs. Brazilian Cuscuz Serve Cape Verdean cuscuz with softened butter! Softened butter is way easier to spread. Normally Mamá serves it with spread (aka fake butter). I’m not gonna pretend that I didn’t grow up on spread! As long as it’s salted, spreads easily, and tastes like butter, you’re good! What’s good enough for Mamá is good enough for me! Turn the flame off and let the binde cool to the touch. You’ll need to remove the paste from the seam and you don’t want to do this while the binde is still hot. Step 8: Release the cuscuz and serveYou’ll hear when the cuscuz is released because it’s heavy! Lift up the binde and cover the cuscuz with a kitchen towel until you’re ready to serve it. We keep our cuscuz covered on the breakfast table so it doesn’t dry out. We only uncover it to cut a slice. Meanwhile, mix both milks with sugar and the coconut flakes, stirring well. Reserve. If you wish, heat a bit the milk mixture before pouring it over cooked and unmolded cuscuz. Mamá swears the binde yields better tasting cuscuz. As I’ve mentioned, I haven’t used my cuscuzeira yet to make the comparison, but I’m taking Mamá’s word for it!