Learn the technique to make northeastern couscous without error – 10/08/2023 – Food

Prepared only with corn flour, salt and water, northeastern couscous is one of the most traditional dishes in that region’s cuisine, present on the menu from breakfast to dinner — even in São Paulo, where the dish can even be found at a refined brunch. from the Emiliano hotel.

Anyone who is from the Northeast or has ties to the region, of course, knows exactly how to make the perfect couscous. But like every cooked dish, it requires a certain technique from those who don’t know the recipe to get the exact cooking point right, without it becoming hard or soggy.

See below how to do it. Don’t forget, of course, that you will need a specific pan for this preparation, the couscous pan. But it can be replaced with any steam cooker — just make sure the holes are small enough to hold the couscous at the top.

couscous Nordestino

Performance: 2 servings
Preparation time: 15 minutes
Ingredients:

• 1 measure (American cup) of flaked corn flour
• ½ measure (American cup) of water
• Salt to taste

Method of preparation:

1. When you feel hungry, pour a measure of flaked cornmeal into a large bowl.
2. I then added salt to taste – but for this recipe, a level dessert spoon is enough.
3. Using the same utensil you used to measure the flour (American cup or any other container), add half a measure of water. Add a little at a time, so that the flour incorporates the water evenly. Cover the bowl and let the mixture rest for 10 minutes.
4. Meanwhile, add water to the couscous dish. A mark on the side usually indicates the ideal amount of water. If you prefer to prevent stains on the bottom of the pan, add a tablespoon of white vinegar.
5. With the water still cold, pour the flour and water mixture into the couscous pan basket and place over medium heat for 8~10 minutes. When in doubt, don’t forget: as soon as the smell of corn invades the kitchen, “the couscous is ready, my people!”