Ingredients:
1½ cups (tea) of flaked corn flour
½ teaspoon (tea) of salt
¾ cup (tea) of water
2 tablespoons (soup) of butter
Preparation method
In a bowl, mix the corn flour with the salt. Drizzle with water little by little, stirring with a spoon to moisten the flour – the texture should be like wet sand, very moist. Let it hydrate for 10 minutes – this way the flakes become softer when steamed. Fill the bottom of the cuscuzeira with water and fit the steam basket into the pot. Transfer the hydrated corn flour to the basket, without compacting it. Cover and cook over high heat. As soon as it starts to boil, a light steam will come out from the side of the lid. Lower the heat and let it cook for another 10 minutes until the cuscuz is very soft. Check by opening the lid: the cuscuz should be puffed and soft to the touch. Turn off the heat and, being careful not to burn yourself or tip the basket, pull the central rod to unmold the cuscuz. Transfer to a bowl and break the cuscuz into pieces with a fork. In a small bowl, mix the butter with ¼ cup (tea) of the boiling water from the cuscuzeira. Stir with a spoon until at least half of the butter has melted – it finishes melting with the heat of the cuscuz. Drizzle the water with butter over the cuscuz and mix with the fork – the water with butter makes the cuscuz more moist and tasty. Serve immediately.
