Cuscus de Milho
Cuscus de Milho (KOOS-koos deh MEE-lyoh)
Corn Couscous Cake
A dense, sweet steamed cake made from corn flour and coconut, wrapped in banana leaves — a traditional snack found at every Guinea-Bissauan market.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf
Garnishes: grated coconut
Accompaniments: hot tea, café Touba
Instructions
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1
Mix corn flour, grated coconut, sugar, and salt in a large bowl.
-
2
Gradually add warm water, mixing until a thick, moldable dough forms.
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3
Soften banana leaves over an open flame or in hot water.
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4
Place portions of dough onto banana leaf squares. Fold and secure into parcels.
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5
Steam parcels for 30 minutes until firm and cooked through.
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6
Unwrap and serve warm or at room temperature.
Did You Know?
Cuscus vendors in Bissau markets stack their banana-leaf parcels into impressive pyramids — the bigger the pyramid, the better the cuscus, or so they say.
Chef's Notes
Equipment Tips
- large mixing bowl
- steamer
- banana leaves
Garnishing
grated coconut
Accompaniments
hot tea, café Touba
The Story Behind Cuscus de Milho
Cuscus de Milho predates Portuguese colonization and is believed to have originated with the Papel and Manjaco peoples of the coastal regions. Corn, introduced from the Americas, gradually replaced the original millet in many areas, but the steaming technique in banana leaves remains unchanged across generations.
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