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Bolo de Cuscuz (Steamed Corn Cake)

Name: Bolo de Cuscuz (Steamed Corn Cake)
Total time: 45 min
Yield: Serves 2
Cuisine: Cabo Verde
Ingredients: 250g Corn grits; 200ml Coconut milk; 200ml Milk; 80g Sugar; 30g Butter; 1 tsp Anise seed; A pinch Salt

Dessert

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

Steamed cornmeal in cake form — a gently sweet island treat, despite the "couscous" in its name.

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📖 The Story Behind This Dish

Despite the name "cuscuz," this is a steamed cake made from cornmeal, quite different from the North African grain pasta. Often flavored with coconut and anise seed, it's a favorite for afternoon tea or celebratory desserts.

🌆 Where it's eaten: Visiting relatives are welcomed with slices of bolo de cuscuz and coffee — a classic hospitality dessert.

🥕 Ingredients (serves 2)

Corn grits 250g
Coconut milk 200ml
Milk 200ml
Sugar 80g
Butter 30g
Anise seed 1 tsp
Salt A pinch

👩‍🍳 Instructions

Grease a heatproof dish with butter.
Combine the corn grits, coconut milk, milk, sugar, salt, and anise seed in a pot and mix well.
Cook over low heat, stirring constantly, until thickened.
Pour into the prepared dish and smooth the surface.
Steam for about 20 minutes; if a skewer comes out clean, it's done. Let cool before slicing.

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