Brazilian Steamed Cornmeal Couscous (Cuscuz Nordestino)

Name: Brazilian Steamed Cornmeal Couscous (Cuscuz Nordestino)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Brazil
Ingredients: 2 cups (240 g) flocão de milho (Brazilian pre-cooked cornmeal flakes; see tips for substitutes); 1 cup (240 ml) water, plus up to 2 tbsp (30 ml) more if needed; 1 tsp (5 g) fine sea salt; 2 tbsp (30 g) unsalted butter, softened, plus more for serving; About 2 cups (480 ml) water, for the steamer base

Cuscuz nordestino Say it: koos-KOOS nor-des-TEE-noo

By the Passport Plate editors. Published November 6, 2026.

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Cuscuz nordestino is the everyday steamed cornmeal cake of Brazil’s Northeast, eaten at breakfast or alongside lunch and dinner. Dry flocão de milho is moistened with salted water, rested, and steamed in a couscouseira until tender and fluffy. The result is simple and comforting, with a soft, slightly crumbly texture and a sweet corn flavor. It is traditionally finished with butter and often paired with eggs, cheese, or carne de sol.

Brazilian Steamed Cornmeal Couscous (Cuscuz Nordestino)

Cuscuz nordestino

Pronounced koos-KOOS nor-des-TEE-noo

Serves: 4
Prep: 15 min
Cook: 15 min
Total: 30 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

Cuscuz

2 cups (240 g)240 g (2 cups) flocão de milho (Brazilian pre-cooked cornmeal flakes; see tips for substitutes)
1 cup (240 ml)240 ml (1 cup) water, plus up to 2 tbsp (30 ml) more if needed
1 tsp (5 g)5 g (1 tsp) fine sea salt

To finish

2 tbsp (30 g)30 g (2 tbsp) unsalted butter, softened, plus more for serving

For steaming

About 2 cups (480 ml) water, for the steamer base

Method

Place the flocão and salt in a wide bowl and mix well. Sprinkle the water over gradually while rubbing the flakes between your fingers, until every flake is evenly damp. The mixture should hold together when squeezed in your fist but not feel wet or release water; add the extra water 1 tablespoon at a time only if it stays dry.
Cover the bowl and let rest for 10 minutes so the flakes absorb the water evenly. Break up any lumps with your fingertips; the texture should be loose and crumbly, not a paste.
Lightly grease the inside of a couscouseira mold, or a steamer basket that fits over a pot, with a little butter. Fill the base of the couscouseira or pot with the steaming water and bring to a boil.
Spoon the hydrated flocão into the mold without packing it down, filling it about three-quarters full so steam can circulate. Smooth the top gently with the back of a spoon.
Set the mold over the boiling water, cover, and steam over medium heat for 12–15 minutes, until the cuscuz is set, moist, and a skewer inserted in the center comes out clean. Check the base water now and then and top up with hot water if it threatens to boil dry.
Carefully unmold onto a warm plate. Brush the top with the softened butter and serve warm, with extra butter at the table.

Regional variants

It is commonly served plain with butter, or topped with a fried egg, queijo coalho, or carne de sol. Some cooks replace part of the water with coconut milk for a richer, slightly sweet cuscuz.

Cook's notes

Flocão de milho is sold as coarse precooked corn flakes in Brazilian shops; if unavailable, use a coarse, parched cornmeal and adjust the water gradually, as it may absorb differently.
Do not pack the mold: a loose fill lets steam through and gives the cuscuz its light, crumbly texture.
For a richer finish, stir a little softened butter into the hydrated flakes before steaming, or serve with melted butter.

Serve with

Butter, fried eggs, queijo coalho, or carne de sol; at breakfast, pair with strong coffee.

Make ahead and storage

Best eaten fresh; leftovers keep refrigerated for up to 2 days and can be reheated in a covered pan with a splash of water or in the microwave.

Brazilian Steamed Cornmeal Couscous (Cuscuz Nordestino)