Nana_Brazil

XPSAL..I could not find my recipe because I remembered I aked my mom on the phone to teach me lollllllllllllllllllll.
But I found in my book another one very similar to mine ok?
Remember to read all the recipe before doing it..


CUZCUZ DE FRANGO RÁPIDO = FAST CHICKEN CUZCUZ PREPARATION

INGREDIENTS :
2 cups (tea) oil
2 chopped onions
1 can - tomato sauce (industrialized)
1 small can - palm cabbage (lol this is difficult to find I guess- so if you do not have no problems, ok?)
1 can - peas
2 pieces of chicken breast no bones and very thinned chopped (like in threads)
100 grams of olives
about 1/2 of maize flour (it comes in little flakes and not powdered)
1/2 cup (tea) of raw manioc flour (powdered)
salt, black pepper and parsley as you wish
eggs - **well the quantity you decide, but to give you an idea, it requires some to put in the cuzcuz and others to decorate it outside - I use about 6 eggs - I put about 3 sliced outside and 3 chopped inside.
sliced tomatoes to decorate it outside - the same happens with the tomatoes but about 2 or 3 to decorate outside is enough.

PREPARING IT..

Put the 2 cups of oil in a big (or high) pan and the onions, chicken, salt, pepper and the tomato sauce. Cook them and then add the peas, palm cabbage and parsley, mayze and manioc flour, olives and 3 chopped eggs. Cook it well. Take an aluminium bown and spread a bit of oil and wheat flour over this oil ( so the cuzucuz will leave this bowl easily), and put the cuzcuz inside this aluminium bow. Use your hands to tight the cuzcuz in the bow, because it need to make the bowl shape and release the bow without break or unmake its shape. (lol - this is the worst for me ahahaha)
Take a plate and put the bow upside down to release the cuzcuz on it.
Decorate its exterior with some sliced tomatoes and eggs. Voila !! Bon apetit!!

ATTACHED WITH THE RECIPE, I SHOW YOU SOME DIFFERENT CUZCUZ DECORATIONS JUST TO GIVE YOU AN IDEA..

Attached Thumbnails

     

xpsal

Wow sounds yummy, and also has many similarities with the moroccan one, I wonder who copied it from the other and of course I will write the recipe down, because I'm going to cook it for suuuuuuuuuure,

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Salim ۞ ۩ ۝ ۩۩۩

Nana_Brazil

lolllll if someone copied sth from another I am sure Brazilians copied lol because our country is new and there are many influences from many people here.
Well, there are many different kinds of cuzcuz in Brazil even ones who people prepare with coconut milk but I prefer this recipe cos it is salty and delicious.
I hope you can make it well

xpsal

What I like most about this brazilian Cuzcus is that it's made of maize (corn), and also has more ingredients, which means that it will be a little bit harder to make, but that's ok I'm sure I will work it out, if not the first time, the second or the third

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- Try some Brain Games.
Salim ۞ ۩ ۝ ۩۩۩

Nana_Brazil

Well, maize (corn) flour is toasted - it is in small flakes or pieces and its color is dark yellow - this ingredient is the most important in this dish to give its shape, consistence it absorves the oil, besides the taste it gives to it.
Another thing, many ingredients can be changed or not used, eg:

1. palm cabbage - you cannot use it but if you can put it, it gives a good taste in the cuzcuz.
2. the other flour (manioc) is not necessary to put.
3. you can also make a tuna or sardines cuzcuz instead of chicken - but chicken is much better
4. you can add what you want since it matches the other ingredients or its taste and I suggest you to "use and abuse " (lollllll a Brazilian way of saying to use as much you wish) you Moroccan olives ( you can vary their color in the dish) and condiments. Olives, pepper and condiments like that, give this dish a delicous taste.

f_zadi

Fascinating!

A little bit about myself. I'm French born to Algerian parents. I am a classically trained French Chef and an instructor. I'm currently doing lots of research on Algerian culture and cuisine. Yes I have been to Algeria.

Anyway, I've heard of Brazilian couscous before. Curious to know how the dish got to Brazil.

Also in the Maghreb we make a couscous from maize (cornmeal) as well.

Nana_Brazil

Yes Zadi, and it is very consumed mainly during the Junine Feast I am not sure about its coming here, but I can research and tell you
Other curious thing is, each region in Brazil prepares it differently.
You must be a very good chef !!!