Learn to make Brazilian Cuscuz in a private online class!

5.0 (1 Review)

Approximately 1.5 hours

English or Portuguese

Your host Clovis

Clovis is excited to teach you about authentic Brazilian cuisine with a popular savory dish, cuscuz paulista, and a Brazilian pepper sauce! Clovis learned how to cook traditional Brazilian food from his family when he was young. This passion for food then led him to study gastronomy at Sao Paulo's Mackenzie University. He previously owned a restaurant in the city and now cooks for select private groups in his own house. Clovis has a doctorate in toxicology and even received an award from the city of São Paulo in 2018 for his academic work about oriental regional food.

Highlights

Cuscuz paulista is a traditional Brazilian cornmeal couscous dish from the southeast of the country. The simple to create dish is a staple of Brazilian cuisine and is naturally gluten-free.
In this class learn to make this classic Brazilian dish, cuscuz paulista, and a hot Brazilian pepper sauce
Private, one-on-one online instruction with a Brazilian native
Scheduled mutually at your convenience (host lives in Sao Paulo, Brazil (GMT-3)
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Brazilian culinary traditions!

What will you cook together

Cuscuz Paulista, a savory molded cornmeal dish with meat and vegetables
Molho de Pimenta, hot Brazilian pepper sauce

Ingredients

See Full Ingredient List

4 ripe red tomatoes
1 ½ cups fish or vegetable broth
1 tomato, sliced
1 hardboiled egg, sliced
4 slices of heart of palm, cooked
2 tbsp green olives, sliced
1/2 cup olive oil
1 medium onion, chopped
1 red pepper
2 garlic cloves, chopped
2 tbsp bell pepper without seeds, diced
2 tbsp green olives without stone, chopped
1 cup heart of palm, cooked and chopped
1 cup green peas
1 cup corn kernels
1 hardboiled egg, chopped
2 cans sardines cooked in vegetable oil
1 tbsp annatto powder
1 tsp salt
1 bouquet parsley
7/8 cup (130 g) cornmeal
¼ cup (30 g) cassava flour
Water as needed
10 red peppers without pips
1 cup red tomato
2 bay leaves
1 tsp salt
5 garlic cloves, chopped
1 tsp oregano
1 medium onion
1 medium carrot
1 cup vinegar
1 cup olive oil
1/2 cup water

Gallery

Other Classes From This Host

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Online Class Reviews

5.0 (1 Review)

Veronica Ehrlich 11 August 2020

"Clovis was amazing to cook with. He was so patient with us and was willing to stay on the class with us for much longer to ensure we were able to finish the dish. It was so fun to learn about Brazilian cooking and culture, Clovis made the experience very enjoyable and informative. We would definitely take another class from him in the future!"