Cuscuz com carne de sol desfiada e queijo coalho
Cuscuz with shredded sun-dried meat and coalho cheese
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Agamenon Delicatessen
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Cuscuz, derived from the North African couscous, was brought to Brazil by the Portuguese colonizers. Over time, it adapted to local ingredients and flavors, becoming a staple, particularly in the Northeast. Carne de sol (sun-dried meat) is a traditional method of preserving meat in arid regions, while queijo coalho (coalho cheese) is a firm, slightly salty cheese that originated in the Northeast.
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Cuscuz com carne de sol desfiada e queijo coalho is deeply embedded in the cultural fabric of Northeastern Brazil, often enjoyed for breakfast, lunch, or dinner.
Regional Staple
In Northeastern Brazil, cuscuz is more than just a dish; it's a staple food, a symbol of the region's culinary identity, and a common sight on family tables.
Breakfast Favorite
It's a very popular breakfast, often eaten with coffee or milk, providing a hearty and filling start to the day.
Social Gathering Food
Cuscuz is frequently prepared for social gatherings and celebrations, highlighting its role in bringing people together.
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This dish is a delightful combination of savory, salty, and slightly sweet flavors with a satisfying textural contrast.
The cuscuz provides a mild, slightly sweet base, typically made from corn flour (flocão). Carne de sol desfiada (shredded sun-dried meat) contributes a strong, salty, and umami-rich savoriness. Queijo coalho (coalho cheese) adds a firm, squeaky texture and a mild, salty, and slightly tangy flavor. Often, the dish includes onions, peppers, and other aromatics, providing layers of complexity and a touch of sweetness.
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Hydration is Key
Properly hydrating the cuscuz flour (flocão) before steaming is crucial. Allow the flour to rest with water for at least 15 minutes, ensuring it's evenly moistened but not soggy.
Quality Carne de Sol
Choose high-quality carne de sol. Properly desalting it by soaking it in water (changing the water several times) ensures the dish isn't overly salty.
Grilling Queijo Coalho
Grilling the queijo coalho before adding it enhances its flavor and texture, giving it a slightly smoky and caramelized crust.
Vegetable Additions
Experiment with adding finely chopped vegetables like tomatoes, onions, and bell peppers to the cuscuz mixture for added flavor and nutrition.
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