Low Sodium Traditional Brazilian Cuzcuz
Discover the heart of Brazilian cuisine with this Low Sodium Traditional Brazilian Cuzcuz recipe, a wholesome and flavorful take on a classic favorite. This dish uses fine or pre-cooked cornmeal (flocão de milho) for its signature fluffy texture, combined with warm water to create a perfectly hydrated base. With no added salt, optional accents like no-salt-added corn kernels provide bursts of natural sweetness, while a garnish of fresh parsley adds a vibrant touch. Gently steamed in a cuscuzeira or any traditional steamer, this recipe is quick to prepare—ready in just 25 minutes—and a healthier option for those seeking a low-sodium alternative. Serve it warm as a light side dish or pair it with your favorite spread for a satisfying snack. Perfectly simple yet steeped in tradition, this Cuzcuz is a must-try for bringing authentic Brazilian flavors to your table.
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Ingredients
- 2 cups cornmeal (fine or pre-cooked, known as flocão de milho)
- 1 cup warm water
- 1 tablespoon unsalted butter or olive oil
- 0.5 cup no-salt-added corn kernels (optional, for texture)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the cornmeal and warm water. Mix well until the cornmeal is fully hydrated, resembling wet sand. Let it rest for 5 minutes to absorb the moisture.
Step 2
If using corn kernels, fold them into the hydrated cornmeal mixture for added texture and flavor.
Step 3
Grease the inside of a medium-sized cuscuzeira (Brazilian couscous steamer) or a similar steaming tool with the unsalted butter or olive oil. If you don’t have a cuscuzeira, you can use a regular steamer lined with a piece of damp cheesecloth or parchment paper to contain the mixture.
Step 4
Spoon the cornmeal mixture into the steamer basket. Do not pack it tightly; leave it slightly loose to allow the steam to circulate.
Step 5
Fill the bottom pot of the cuscuzeira or steamer with water and bring it to a gentle boil. Place the steamer basket with the cornmeal mixture over the boiling water and cover with a lid.
Step 6
Steam on medium-low heat for approximately 12-15 minutes, or until the Cuzcuz feels firm to the touch and is fully set. Avoid overcooking, as it can become dry.
Step 7
Carefully remove the Cuzcuz from the steamer and allow it to cool slightly. Gently turn it out onto a plate or serving dish.
Step 8
Garnish with fresh parsley, if desired, and serve warm as a side dish or enjoy it with a drizzle of olive oil or a low-sodium spread of your choice.
Nutrition Facts
| Serving size | (654.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1298.2 |
| Total Fat 17.9g | 0% |
| Saturated Fat 8.0g | 0% |
| Cholesterol 31mg | 0% |
| Sodium 17.1mg | 0% |
| Total Carbohydrate 256.1g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 8.1g | |
| Protein 24.3g | 0% |
| Vitamin D 9IU | 0% |
| Calcium 11.8mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 704.0mg | 0% |
Source of Calories