ENTRY: cuscuz
CLASS: noun
EQUIVALENT: couscous
DEFINITION: Sligtly moistened cake prepared with flaked cornmeal, tapioca, carimã or rice flour steamed in a couscous pan.
EXAMPLE: Remove napkin, let couscous stand a few minutes and unmould on a serving platter.
SOURCE: Brazilian Cooking
COMMENT: In the South and Southeast of Brazil, couscous is usually prepared with flaked cornmeal and it is savory, served plain as an accompaniment for meat dishes. In São Paulo, sardines, boiled eggs and other ingredientes are added, so it is also known as cuscuz paulista. In the North and Northeast the most common is tapioca couscous, which can be moist with cow or coconut milk and eaten for breakfast. In the past, couscous was considered food for slaves because it was made by Afro-Brazilians who sold it on trays in the streets. Nowadays, couscous is found on the table of all social classes.