Cuscuz Paulista

cooking-time1 h cooking-servings4 SERVINGS


  • 1 packet Sadia minced chicken
  • 4 garlic cloves, smashed
  • 80 g onions, diced
  • 170 g peas (approx 1 can)
  • 170 g corn (approx 1 can)
  • 125 g green pepper, diced
  • 125 g red pepper, diced
  • 160 g pickled sardines (approx 2 cans)
  • 300 g tomato puree
  • 100 ml olive oil
  • 600 ml vegetable stock 
  • 20 g parsley, chopped
  • 20 g spring onion, sliced 
  • 420 g flaked corn flour
  • Pinch of salt
  • Dash of black pepper
3 hard boiled eggs, peeled and sliced thickly
2 tomatoes, sliced


  1. In a tall pan, heat up some olive oil and sear minced chicken.
  2. Add garlic, onions, peas, corn, green pepper, red pepper and pickled sardines. Stir fry till light golden. 
  3. Add tomato puree, olive oil, parsley and spring onion. Add flaked corn flour and mix until creamy. Season with salt and pepper.
  4. Brush some olive oil on a chiffon cake mold/bundt cake mold. Place half of the eggs and tomato slices along bottom and sides of cake mold to decorate. 
  5. While warm, add half the cuscuz mixture in cake mold. Use the back of a spoon to press mixture down to make sure it is compact. 
  6. Add remaining slices of egg and tomato to the sides of the cake mold. Add remaining cuscuz mixture to the cake mold, using the back of a spoon again to press mixture down along the bottom and sides to make sure it's compact.  
  7. Place cake mold in fridge to cool for 1 hour before unmolding. 

Minced Chicken

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