Cuscuz Nordestino (Brazilian Steamed Corn Cake)

Step 1 of 6Dampen the cornmeal

Tip the cornmeal into a wide bowl with the salt. Sprinkle the water over in three or four goes, raking it through with your fingers each time, until every grain is damp and the meal holds its shape when you squeeze a fistful but crumbles at a touch. It must feel like wet sand, never like batter.