Roque Cuscuzeira de Aluminio 3litre

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The binde is placed on top of a metal canister (usually a large emptied out metal can) that’s filled ⅓ of the way up with water. Paste made from the cuscus flour is used to seal the seam where the the binde meets the can. This seal keeps the steam in the binde. Once the cuscuz is done steaming, turn the flame off and let the binde sit until it’s cool enough to touch. Use a metal spoon to chip the hardened paste off of the binde. Carefully remove the binde from the can.

If you’re not up for the challenge of assembling a binde/metal can device, you can opt to use a cuscuzeira. Just keep in mind that a cuscuzeira is much smaller than the binde used in this recipe. I believe it’s roughly half the size, so you’ll need to scale the recipe down. Water is an important ingredient because it holds everything together. I use anywhere from 2 and ½ to 3 cups of water (added a little bit a time). I explain my theory on when to use 2 and ½ cups versus 3 cups in step 2. I realize that not everyone knows what cuscuz is. Truthfully, Cuscuz is kind of hard to define. Simply put, cuscus is a Cape Verdean breakfast food that’s made mainly of corn flour or mandioca (yucca) flour. The corn version (this one) also contains sugar, cornmeal and mandioca starch (aka manioc or tapioca starch). Most people add a touch of cinnamon. The dry ingredients are moistened with water and steamed in a binde, which as I mentioned, is a traditional Cape Verdean clay pot. Most Cape Verdeans use a flower pot (yes, one that you can find at the Home Depot) and insert it into a large tin can. The seam is sealed with a paste that’s made from the reserved corn flour, and the cuscuz is covered and steamed on the stove top. Mamá swears the binde yields better tasting cuscuz. As I’ve mentioned, I haven’t used my cuscuzeira yet to make the comparison, but I’m taking Mamá’s word for it!

Nota: Se procura pelo morro localizado na cidade de Analândia, veja Morro do Cuscuzeiro. Cuscuzeiros em alumínio e barro

Reduce the heat to medium-low. Let cook for 3 - 5 minutes more (for pre-cooked cornmeal), or 8 - 10 minutes (for not pre-cooked).

Assembling the binde is simple. You’re just going to fill the metal can about ⅓ of the way with tap water and place the clay pot into the can. You shouldn’t have to worry about the bottom of the pot touching the water because of the way that the pot is shaped. cup condensed milk for both a dairy-free and vegetarian version, omit this ingredient and add coconut milk* Cinnamon is added to enhance the flavor. I use 1 tablespoon, some people use more and some don’t use any. Disclaimer time! As you know, flower pots are not designed for cooking. I’ve been eating Cape Verdean cuscuz made in a flower pot my entire life, but I cannot attest to its safety. Some sources say that unglazed terra cotta is safe for eating, but I haven’t conducted any other research to confirm that. If you have concerns related to food safety, using a cuscuzeira is your best bet. List of Ingredients: