Brazilian Sardine Cornmeal Couscous
A comforting staple from Brazil's Northeast, this dish combines silky cornmeal cooked in a rich sardine and tomato broth with olives, herbs and hard-boiled eggs. Budget-friendly and surprisingly elegant, it works beautifully served creamy or sliced cold.
🛒 Ingredients
10 servings
- 2 cans of sardines in oil, drained
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 3 ripe tomatoes, peeled and seeded
- 1 fish stock cube
- 2 tablespoons olive oil
- Salt and dried oregano, to taste
- 1 tablespoon tomato paste
- Fresh flat-leaf parsley, chopped
- 7 oz (200 g) fine cornmeal
- A handful of pitted black olives
- 4 hard-boiled eggs
- Hearts of palm, sliced (optional)
- Hot sauce, to taste
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Directions
- 1
Heat olive oil in a large saucepan over medium heat. Sauté the onions and garlic until soft and golden.
- 2
Add the chopped tomatoes, crumbled stock cube and tomato paste. Stir and simmer for about 5 minutes until the tomatoes break down.
- 3
Pour in boiling water (about 3 cups for a creamy texture, less for a firmer result). Bring to a boil.
- 4
Gently fold in the flaked sardines, olives, hearts of palm, salt, oregano and hot sauce, being careful not to break up the fish too much.
- 5
Stir in 2 chopped hard-boiled eggs and the fresh parsley.
- 6
Slowly pour in the cornmeal in a thin, steady stream, stirring continuously, until you reach the desired consistency — silky and spoonable, or thick enough to slice.
- 7
Serve straight from the pan for a creamy version, or press into a dampened dish, allow to set briefly, and unmould. Garnish with the remaining 2 sliced eggs, hearts of palm and parsley leaves.
💡 Chef's Tip
Use sardines packed in water for a lighter result. Always add cornmeal in a slow, steady stream to prevent lumps. Leftovers reheat beautifully with a splash of water.
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