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Cuscuz Nordestino


By Anderson Almeida.

The image was produced to pay tribute to one of the most traditional foods in Brazil. Cuscuz Nordestino is made in a cuscuzeira bowl and has a more crumbly consistency, like its African brother, remaining faithful to its roots. Made with cornmeal seasoned with salt, steamed, it takes coconut milk to moisten, with or without sugar. This couscous recipe is the breakfast of many northeasterners, and is also sold in restaurants.

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